Baileys Crinkle Cookies

• porzioni: 50 cookies

Ingredienti

DOUGH

3 eggs (room temp)

100g (1/2 cup) granulated sugar

350g dark chocolate (todo: add %)

50g unsalted butter (35g for gf)

3 tbsp (45ml) Irish cream

1 tsp nescafe powder

120g (3/4 cup) flour (or same measure for measure gf)

1 tsp baking powder

100g (1 cup) almond flour

COATING

1 cup granulated sugar

2 cups powdered sugar

Istruzioni

Using a hand mixer, beat eggs and sugar for 5 minutes on high speed until thick and pale in color.

Melt chocolate with butter on stove.

Fold in the egg mixture into the melted chocolate mixture.

Mix the Irish cream and coffee powder and add to the mixture.

Add flour, baking powder, almond flour and fold until the mixture is smooth.

The batter will be relatively thin, but that's ok.

Cover the bowl with plastic wrap and chill in the fridge for 4 hours until the mixture hardens.

Preheat the oven to 375°F.

Roll the dough into 3-4cm balls.

Prepare one bowl with granulated sugar and one bowl with powdered sugar. Roll each ball in the granulated sugar and then in the powdered sugar.

Optionally roll a second time in the powdered sugar a few minutes later.

Evenly spread out on a baking tray lined with parchment paper.

Bake for 8 mins (ONLY!!) with nose to glass. Cookies will flatten a bit and crack deeply. They will be very soft to the touch and will harden during the cooling process.

Store in an airtight container at room temperature in a single layer.

Note

ALTERATIONS

Fold chocolate into egg mixture

Microwave baileys for 15s to dissolve nescafe