4 Layers Chocolate Cookies Recipe

Instructions

1. Lightly whip the room temperature softened butter, add the sugar and whip.
2. Beat in the eggs in 2 batches, then beat in the vanilla extract.
3. Add the dry ingredients and almond flour and mix with a spatula to form a ball.
4. Measure out about 142 grams of dough and knead in the cocoa powder and a splash of hot milk.
5. Wrap in cling film and chill in the refrigerator for about an hour.
6. Starting with the lightest color, roll out to 3mm thick and stack on top of each other.
7. Chill in the refrigerator for about 30 minutes and draw lines 3cm X 1.5cm on the top.
8. Use a scraper to make the lines sharper and chill in the refrigerator for 30 minutes.
9. Trim off the edges, cut with a knife, transfer to an oven pan and bake in a 170 degree oven for about 18 minutes.
10. Brush the tops of the cookies with dark chocolate for coating.