Fursecuri cu ciocolată și migdale (fără gluten)

Acestea Fursecuri cu amprentă de ciocolată și migdale are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready în doar 30 minute. They are gluten-free, egg-free, and dairy-free!

Cuprins

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I love all sorts of cookies for the Christmas season and, while I’ve made many thumbprint cookie varieties, like my Fursecuri cu amprentă digitală cu 3 ingrediente or Fursecuri cu amprentă și făină de migdale, I had never tried to incorporate chocolate.

It’s a fact that chocolate makes everything better, so it was a no-brainer for me to make chocolate thumbprint cookies, but I still wanted them to be healthy, so I went with almond flour as a base ingredient.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Fursecuri cu amprentă de ciocolată și migdale

These Chocolate Almond Thumbprint Cookies are simple 4-ingredient chocolate cookies topped with a chocolate filling and ready in just 30 minutes.

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Timp de pregatire: 10 minute min

Timp de gătit: 10 minute min

Răcire: 10 minute min

Timpul total: 30 minute min

Curs: Desert, Gustare

Bucătăria: american

porţii: 12 fursecuri

calorii: 113.3 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ceaşcă Faina de migdale - packed (note 1)
• ▢ 2 linguri Sirop de arțar - (nota 2)
• ▢ 2 linguri Ulei de cocos topit - (nota 3)
• ▢ 2 linguri Pudră de cacao neîndulcită

Ingrediente opționale – recomandate pentru adăugarea de arome

• ▢ ¼ linguriță Sare
• ▢ ½ linguriță Extract de vanilie
• ▢ ½ linguriță Extract de migdale

Umplutura de ciocolata

• ▢ 4 linguri Chipsuri de ciocolată semi-dulce
• ▢ ½ linguriță Ulei de cocos - (nota 4)

Instrucțiuni

• Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper.
• In a medium-sized mixing bowl, add almond flour and unsweetened cocoa powder and whisk to combine.
• Add maple syrup, melted coconut oil, salt, vanilla extract, and almond extract if used.
• Combine the ingredients with a spatula at first, then, when it looks dry, use your hands to squeeze the dough and bring ingredients together into a cookie dough. If it is too dry and crumbly, simply add a little more maple syrup or 1-2 teaspoons of water until the dough forms a nice dough ball. It will be sticky, that's normal.
• Divide the dough into 12 small balls and place them on the prepared baking sheet, leaving a thumb of space between each. They won't expand in the oven but you don't want the cookies to touch each other.
• Use the back of 1/4 teaspoon measuring scoop to press the center of each dough ball and form a print in the middle.
• Bake the cookies for 10-12 minutes at 350 °F (180 °C) until they look dry and baked. They will be soft to the touch, which is normal. Don't overbake, or they will get too crunchy.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
• Meanwhile, add chocolate chips and coconut oil (or coconut cream in a small microwave-safe bowl for a smoother, ganache-like filling). Microwave in 30-second bursts, stir between each and repeat until fully melted.
• Fill each cookie thumbprint with the melted chocolate mixture. Refrigerate the cookies to make the center firm up faster.

notițe

Notă 1: Almond meal works too, but the texture of the cookies will be a bit dryer and grainier.

Notă 2Orice îndulcitor lichid funcționează, cum ar fi siropul de agave sau nectarul de cocos.

Notă 3: Any oil with a light flavor works. To prevent any coconut flavor in the cookies, you can use refined coconut oil instead of unrefined coconut oil.

Notă 4: You can swap coconut oil for coconut cream for a fudgier filling that won’t firm up as hard.

StocareA se păstra la frigider într-un recipient etanș, până la 5 zile.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1fursec | calorii: 113.3kcal | Carbohidrați: 7.4g | Proteină: 2.4g | Gras: 9g | Grăsime saturată: 3.5g | Grăsimi polinesaturate: 0.1g | Grasime monosaturata: 0.8g | Grasimi nesaturate: 0.004g | Sodiu: 49.5mg | Potasiu: 49mg | Fibră: 1.7g | Zahăr: 4.2g | Vitamina A: 2.5IU | Vitamina B12: 0.01pg | Calciu: 27.5mg | fier: 0.8mg | Magneziu: 13.7mg | Fosfor: 19.1mg | Zinc: 0.2mg

Ingrediente și înlocuiri

You need only 4 ingredients for the base and two more for the chocolate filling.

• Faina de migdale – Forms the base of the cookie, providing a tender, slightly nutty texture. Almond meal works as a substitute but may bring a slightly coarser texture. Do not swap the almond flour for coconut flour or regular flour, it wouldn’t work.
• Sirop de arțar – This naturally sweetens the cookies and helps bind the ingredients. Agave syrup or coconut nectar are good alternatives, though each will slightly alter the flavor.
• Ulei de cocos topit – Adds moisture and a subtle richness. For a neutral taste, use refined coconut oil. Light-flavored oils like grapeseed oil or melted vegan butter can also work as substitutes.
• Pudră de cacao neîndulcită – Provides the chocolatey flavor and deepens the color of the cookies. Use a high-quality cocoa powder for the best flavor.
• Chipsuri de ciocolată semi-dulce – Used for the filling, adding a rich chocolate flavor. Choose dark chocolate for a less sweet filling, or vegan chocolate chips if needed.
• Ulei de cocos – Helps to create a smooth, glossy filling. You can also use coconut cream which makes the filling softer and more ganache-like, while coconut oil will firm up more in the fridge.

How to Make Chocolate Almond Thumbprint Cookies

This recipe is really easy to whip up, here’s how in a few pictures.

Pour all the dry dough ingredients in a mixing bowl and combine them.

Add the wet ingredients and combine the batter with a silicone spatula.

Combine the dough into a large dough ball.

Form 12 small dough balls of the same size and place them on a cookie sheet.

Press the cookies with a small measuring spoon.

Bake the cookies for 10-12 minutes at 350 °F (180 °C) before pouring the melted chocolate in the thumbprint.

Sfaturile de copt ale lui Carine

While you can make these cookies easily with the recipe below, here are a few more tips for perfect cookies.

• Folosește făină de migdale măcinată fin for a smoother texture; coarser flours can make the cookies grainy and more crumbly.
• Răciți aluatul pentru scurt timp if it’s too sticky to handle. This can make shaping the dough balls easier and reduce the stickiness.
• Experiment with different fillings like a nut butter ganache or a fruit jam for a unique twist. Dark chocolate or almond butter filling pairs well with the almond base.
• For perfectly shaped thumbprints, use a rounded measuring spoon (like 1/4 teaspoon) to press the indentations. This ensures uniformity and a clean edge.
• Microwave the chocolate in short intervals and stir between each to prevent overheating, which can cause it to seize.
• Garnish with chopped nuts (like toasted almonds) or a sprinkle of sea salt for added flavor and texture contrast on top of the chocolate filling.
• Let the cookies firm up in the fridge for at least 15 minutes after adding the filling. This sets the chocolate, making them less messy to serve or store.
• Make these cookies ahead and store them in the fridge. The flavors meld beautifully over a day or two, enhancing the almond-chocolate combination.

Mai multe rețete de fursecuri cu amprentă

If you like thumbprint cookies, you’ll love these:

Fursecuri cu amprentă digitală cu 3 ingrediente

Fursecuri cu amprentă și făină de migdale

Fursecuri cu plăcintă cu dovleac