Ingredients:

  • 225g (1 cup) Unsalted butter, softened
  • 150g (¾ cup) Granulated sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 300g (2 ½ cups) All-purpose flour
  • 50g (½ cup) Dutch-process cocoa powder
  • ½ tsp Sea salt
  • 150g (1 ½ cups) Sliced almonds
  • 2 tbsp Powdered sugar

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, approximately 3 minutes. Beat in the egg and vanilla extract until the mixture is fully emulsified.
  2. Sift together the all-purpose flour, Dutch-process cocoa powder, and sea salt. Gradually fold the dry ingredients into the wet mixture until a pliable, mahogany-colored dough forms.
  3. Scoop 1-tablespoon portions of dough and roll them into smooth balls. Pinch one end of each ball to create a teardrop or 'egg' shape to serve as the pinecone foundation.
  4. Starting at the bottom (wide end) of the teardrop, insert sliced almonds at a 45-degree angle in overlapping rows, shingling them upward to create the appearance of scales.
  5. Place the assembled cookies 2 inches apart on a baking sheet. Chill the dough for at least 10 minutes to ensure the butter is cold before baking.
  6. Bake in a preheated oven at 180°C (350°F) for 12 minutes. Allow to cool completely on the pan to set the structure. Once cool, dust lightly with powdered sugar for a snow-covered effect.