METHOD

1. Beat the butter and sugar until it become fluffy.
2. One at a time, add in the egg, then mix it well.
3. Add in the flour, Beryl’s Gourmet Premium Cocoa Powder, almond powder, baking powder, soda bicarbonate and salt, then mix well.
4. Place the mixture in the chiller for 30mins.
5. Remove from chiller. Roll the dough to about 15g per piece.
6. Bake at 170°C for 8min. Remove from oven and place 1 piece of Beryl’s Gourmet Dark Compound Chocolate (XL Chunk) on top of the cookie.
7. Continue to bake for 1 min. Remove from oven and place 1 piece of almond on top of cookie while still hot.