Materials
- 125g unsalted butter
- 100 g brown sugar
- 125 g granulated sugar
- 225 g flour prepared with baking powder
- 50 g dried raspberries
- 50 g roasted almonds (ground)
- 125 g Affresco Couverture 30
- 50g egg
Preparation
Mix Butter and Sugars:
Mix the butter and both sugars with a mixer until light and creamy.
Add Flour:
Add the flour prepared with baking powder to the mixture and mix.
Add Raspberries and Almonds:
Add dried raspberries, toasted almonds and crushed Affresco Couverture White 30. Mix well.
Add the Egg:
Finally, add the egg and mix into dough.
Shape and Bake:
Roll the dough into balls and bake at 180°C for 12 minutes.
Cool and Serve:
Remove the cookies from the oven and wait for them to cool.
Enjoy your meal!