Coffee Almond Cookies and Chocolate Almond Cookies, which to prefer?

200g salted butter
185g castor sugar
1 egg
2 tsp instant coffee powder
1 tsp water
350g plain flour
200g almond flakes


1) Beat butter and sugar until creamy. Stir in egg, mix well.
2) Dissolve coffee powder in hot water, add into butter mixture, beat till combined.
3) Sift in flour then mix in almond flakes until it forms a dough.
4) Place clingwrap over a 7 x 7 inch square pan, overflowing at the sides.
5) Drop cookie dough onto the pan with clingwrap. Spread evenly with hands/spatula.
6) Wrap cookie dough up. Using a rolling pin, roll on the top of the dough until it is even.
7) Chill the cookie dough overnight, or freeze for 2 hours.
8) Slice the dough into logs and chop (yes, chop with a very sharp knife quickly while the dough is still hard and don't blink or the dough will fall apart) into 3mm thickness.
9) Lay cookie dough onto baking sheets leaving spaces in between.
10) Bake in preheated oven at 175C for 18-20mins or until golden brown.
11) Stand cookies on the pan for 2-3mins, then let to cool completely on a wirerack before storing.

Notes:
? Bake until you can see the almond slices in the cookie starts to turn lightly brown.
? I used 3tsp of instant coffee powder in 1Tbsp of hot water.
? Place dough back into the fridge as soon as it starts to soften.


250g salted butter
180g icing sugar
1 egg
350g plain flour
50g cocoa powder
1/4tsp baking powder
50g cooking chocolate, melted
150g almond flakes

1) Cream butter and icing sugar together until combined.
2) Add in egg, mix till combined.
3) Sift in flour, cocoa powder and baking powder.
4) Stir in melted chocolate and almond flakes. Use hands to form a dough.
5) Lay cling wrap over a 7 x 7 inch baking tray, overflowing at the sides.
6) Drop the dough onto the baking tray. Wrap it up with the overflowing sides of the clingwrap.
7) Pat the dough down, use a rolling pin to spread it evenly.
8) Chill the dough overnight or freeze for 2 hours.
9) Slice the dough into logs and chop (yes, chop with a very sharp knife quickly while the dough is still hard and try not to blink, the dough will fall apart) into 3mm thickness.
9) Lay cookie dough onto baking sheets leaving spaces in between.
10) Bake in preheated oven at 175C for 18-20mins or until golden brown.
11) Stand cookies on the pan for 2-3mins, then let to cool completely on a wirerack before storing.

Notes:
? Bake until you can see the almond slices in the cookie starts to turn lightly brown.
? Stir vigrously when adding in melted chocolate as chocolate may solidify.
? Place dough back into the fridge as soon as it starts to soften.
? I just used a wooden spoon as there was no creaming needed for this recipe.
These cookies are ridiculously simple to make, all you need is a bowl and a wooden spoon. (and some patience.. *meditates*)