Almond and Chocolate Cookies with Bennetto Chocolate

Almond and Chocolate Cookies with Bennetto Chocolate

The best biscuits, developed in the Bennetto Test Kitchen! Enjoy!

Ingredients Needed:

  • 270 g tapioca ⁠
  • 235 g almond ⁠
  • 170 coconut sugar ⁠
  • 160 g coconut oil ⁠
  • 90 g flaxseed ⁠
  • 72 g water ⁠
  • 2 g vanilla ⁠
  • 2 g salt ⁠
  • 250 g Bennetto chocolate (on the top)⁠

Step-by-Step Process (For Dough Mixture)

  1. Mix Tapioca, blended almond, coconut sugar, blended flaxseed, vanilla and salt together⁠
  2. Prepare a cup with a good amount of water⁠
  3. Melt a good amount of coconut oil ⁠
  4. Add the water and the melted oil with the first mix⁠
  5. With a spoon in your hand, mix all the ingredients. Stop when you’re sure that all the dough is uniform⁠
  6. Put the dough on the fridge for 20-30 min in one big ball or few small balls.

Step-by-Step Process (Making the Biscuit)

  1. Take the cold dough and flatten it with a rolling pin. The thickness must be around 3 mm ⁠
  2. Choose a molt with the diameter you want to form the biscuit in the dough⁠
  3. Take off the extra dough and do other biscuits with it.⁠

Step-by-Step Process (Baking)


  1. Preheat the oven to 150°C⁠
  2. Bake the biscuit for around 15-20 min⁠
  3. Put them in the fridge or wait for them to be cold to add the temperate chocolate (around 20 grams per biscuit)⁠