Easter Mini Shortbread Cookies with Chocolate Chips Recipe

Mix the flour, salt, ground almonds, and sugar. Sprinkle with cut-up butter and work with your fingertips into a crumbly dough. Make a well and add the egg. Knead and form into a ball. If the dough is too dry, add milk (1 to 2 tablespoons). Let the dough rest in the refrigerator for at least one hour.

Preheat the oven to 180°C (350°F) with fan. Roll out your dough on a lightly floured surface to about 3 mm thick and cut out cookies using cookie cutters in different shapes. Place them on parchment paper or a silicone baking mat. Brush the cookies with the egg yolk diluted with a tablespoon of milk.

Decorate them with dark chocolate chips and small colorful sugar balls. Bake the cookies in the preheated oven for 16 to 18 minutes, depending on your oven.

To finish, monitor the color and adjust the cooking time. Let the cookies cool on a rack and store them in a tin for preservation before preparing the bags for gifting.