If you are a regular Cupcakes and Couscous reader then you: a.) are awesome and b.) will probably know that I love a good cookie recipe. These cookies came about when the recipe I was actually trying to make went slightly off track, but luckily in a good way!
Speaking of recipes going off track, I had a rather disastrous encounter with a gluten-free flour dessert last week. The texture of the end product was acceptable, but the taste was, as my four year old put it so emphatically, "not fine!" (Am I missing a trick here?) So it is back to the drawing board for that little idea, oh the life of a recipe developer! Anyway, I digress...
On a scale of wildly spontaneous to precision planner I definitely lean more towards the planning side. I like things in order, and I like it even more when things go the way (I think) they should. But of course life is not always like that, and things do not always go according to the plan - sick children, broken geysers, flat tyres and all that. The same goes for recipes of course, and the result could go one of two ways - either straight into the bin (refer to gluten-free flour example above) or it could evolve into something deliciously fabulous, such as these moreish cookies.
These butter cookies contain ground almonds which give them a slightly nutty flavour (yum) and crunchy texture, plus they are drizzled with dark chocolate for extra decadence. You could even try milk or white chocolate chips for something different.
So why choose between chocolate and vanilla when you can have both? You are welcome.
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VANILLA AND CHOCOLATE ALMOND BUTTER COOKIES
