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DeZaan Rollup Image Of Hot Cocoa Almond Cookies
Kue almond
  • 340g Mentega (lembut)
  • 114g Gula Bubuk
  • 2g garam
  • 227g Tepung Almond
  • Ekstrak Vanila 8g
  • 440g Tepung Serbaguna
  • 50g deZaan Rich Terracotta Bubuk Kakao
  • 340g Almond Utuh Panggang
  • Gula halus (untuk taburan)
Cara Buat
  1. Ayak tepung dan bubuk kakao deZaan Rich Terracotta. Menyisihkan.
  2. Kocok mentega, vanila, dan gula halus hingga ringan dan mengembang.
  3. Tambahkan sisa bahan. Mix pada rendah untuk menggabungkan.
  4. Sendok cookie. Gulung menjadi bulatan lalu ratakan hingga setebal minimal 2 cm/0,75 inci. Tempatkan satu almond utuh di tengahnya dan tekan dengan lembut.
  5. Tempatkan cookie di atas nampan kertas berlapis perkamen.
  6. Panggang pada suhu 162°C/325°F selama sekitar 15-20 menit.
  7. Biarkan kue menjadi dingin selama sekitar satu menit, lalu masukkan ke dalam gula bubuk. Catatan: Memasukkan kue ke dalam gula bubuk selagi hangat akan memastikan gula menempel dan membentuk lapisan yang bagus.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how