2-1/2 cups all-purpose flour (gluten-free version: 3 cups gf cake flour)
1 cup white sugar
1 tsp almond extract (gluten-free: fresh grated lemon zest)
2 tsp baking powder
2tbsp unsweetened cocoa powder
2 eggs, lightly beaten
3 tbsp unsweetened applesauce
50 gr. dark chocolate, melted and lightly cooled
about 30 toasted almonds
confectioners' sugar (gluten-free: only if consented)
Preheat oven to 190°C. Line a cookie sheets with a baking paper.
In a large mixing bowl combine together the flour with the cocoa powder, the baking powder, the sugar and the almond extract/lemon zest. Stir with a wooden spoon and make a well in the center. Add the eggs, the applesauce and the melted chocolate. Stir well first the wet mixture, then combine it well with the flour mixture. Drop cookies by a teaspoonfuls on the prepared cookie sheets. Dip one toasted almond in the center of each cookie, dust well with confectioners' sugar and bake in the preheated oven about 8-10 minutes. Cool about 5 minutes on a wire rack.
These cookies are crispy and sweet. Perfect for breakfast with the coffee. There are no fats added, so in some way they are even light.