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Chocolate and nut dipped petit fours cookies on a white plate.
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Chocolate Dipped Petit Fours Cookies

Buttery melt-in-your-mouth petit fours cookies are dipped in chocolate and toasted almonds for one delicious and fancy treat!
Course Cookie, Dessert, Snack
Cuisine French, MIddle Eastern
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 60 petit fours cookies (approx)
Calories 69kcal
Author Slow The Cook Down

Equipment

Ingredients

  • 250 grams unsalted butter (softened)
  • 66 grams powdered sugar
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 312 grams all purpose flour
  • pinch salt
  • 1 tablespoon cocoa powder
  • 50 grams dark chocolate
  • 50 grams milk chocolate
  • 1 teaspoon vegetable oil
  • 50 grams roasted almonds (either store bought roasted almonds, or place almonds on a baking sheet and place in the oven at 380F for around 10 to 15 minutes)

Instructions

How to make the cookies

  • Preheat the oven to 180c / 360F.
  • Place the room temperature softened butter into a large bowl. Use an electric whisk, and whisk the butter for around 2 minutes untile it is a very pale yellow and light and fluffy.
  • Add the powdered sugar to the butter. Starting on a low speed, whisk the sugar into the butter. Whisk for around two minutes until incorporated.
  • Add the egg yolk and vanilla extract to the butter and sugar and whisk to combine.
  • Scrape off the excess mixture from the beaters into the bowl, but leave some on. Set the whisk to one side as you will need a small amount of the butter mix for later in the recipe.
  • In another bowl, mix the flour and salt. Add this dry mix to the butter and sugar mixture in the large bowl.
  • Using a spatula, gently start folding the mixture together. Don't stir or use a whisk as this can cause the gluten to activate. Fold well until you have formed a dough. This will take several minutes and the finished dough will be sticky.
  • Measure the dough and split it in half i.e. if it weighs 360g, make two dough balls of 180g each and place in two separate bowls.
  • Sieve the cocoa powder into a small bowl. Scrape the butter mix that was left on the beaters from earlier into the cocoa. Stir til incorporated.
  • Place the cocoa mixture into one of the bowls of dough and fold in gently til well combined. Again, do not over mix. These will be your chocolate cookies.
  • Place a 4B piping tip (open star) into a silicone piping bag and fill with the vanilla cookie dough. Pipe the dough on to half of one cookie sheet, and then half on another. Clean the piping bag (or use a new one!) and repeat with the chocolate dough.
  • Place a baking sheet with the cookie dough in the preheated oven. You will need to bake them in a couple of batches - do one tray, then the next.
  • Bake for 4 to 6 minutes until the vanilla cookies are a very light brown and the cookies are firm. Timings will vary between ovens and the baking sheets that you use, so keep an eye on them!
  • Remove the cookies from the oven and let cool fully before decorating.

How to decorate

  • Put the toasted almonds n a blender and pulse a few times so that they are broken up. Don't blitz them into a fine powder - it's good to keep some crunchy bits! Place in a bowl.
  • Line a tray with plastic or wax paper - this is so that the cookies won't stick and are easy to remove once set.
  • Melt together the dark and milk chocolate. Stir in the vegetable oil.
  • Take one cookie, and using a knife or spoon, wipe a small amount of chocolate on the flat side of the cookie. take another cookie and place it on top so that the flat sides are in the middle and the decorative shapes are on the outside.
  • Dip half of the cookie sandwich into the chocolate and let any excess drip off / wipe away with a spoon.
  • Dip the chocolate into the crushed almonds to cover and then place on the plastic lined tray.
  • Repeat with all of the cookies.
  • Place the tray in the fridge for at least 10 minutes to allow the chocolate to set.
  • Petit fours cookies can be stored in the fridge or at room temperature in an air tight container. They keep well for at least 2 weeks.

Notes

    • Make sure that your butter is softened for this recipe.
    • Only use powdered sugar.
    • For melt in your mouth cookies, just use the egg yolk. Using a whole egg will make the cookies crispier.
    • Take care not to over mix the dough as this can activate the gluten and you will have chewy cookies. Fold the wet and dry ingredients together til combined.
    • There is no need to grease the baking sheets.
    • A silicone piping bag, or plastic bag, is best to use for piping the cookies as the dough is sticky. Use a silicon or plastic spatula too.
    • These cookies take minutes to bake. The cooking time will vary depending on what baking sheets you use.
    • It's a GREAT idea to bake two or three cookies before the big batches to check timings and make sure that the dough is correct. If they spread and don't keep their shape, stir in an extra spoonful of flour into the dough.
    • When ready, the vanilla cookies will be a very light brown and will be set. It's hard to tell the color difference of the dark chocolate cookies, so it's best to bake a mix on each baking sheet so you know when they are done.
    • Make sure that the cookies are fully cooled before adding the chocolate.
    • Don't over do the chocolate when you sandwich the cookies together. You only need a small wipe and it shouldn't be oozing out the sides.
    • Once decorated, place in the fridge to allow the chocolate to set.
    • For this recipe, ingredients are measured in grams to ensure accuracy. A kitchen scale is a must!
Nutritional values are an estimate.

Nutrition

Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 109IU | Calcium: 5mg | Iron: 0.4mg