These Ferrero Rocher-inspired cookies capture all the magic of the famous chocolates in biscuit form. With their crunchy almond coating and rich chocolate dip, they make perfect gifts for festive seasons or special occasions. The Malaysian twist comes from using local cornflakes for extra texture.
Unlike fussy tempered chocolate recipes, this version uses simple baking techniques anyone can master. The double-baking method ensures maximum crispiness, while the almond powder in the dough creates that distinctive nutty flavor Ferrero Rocher is famous for. Ready in under an hour from mixing to decorating!
Table of Content
Ferrero Rocher Cookies Recipe
Ingredients
- 250g butter (salted)
- 80g icing sugar
- 20g crushed cornflakes
- 360g wheat flour
- 100g almond powder
- 40g corn flour
- ½ tsp vanilla essence
- Almond nibs (for coating)
- 3 egg whites (for binding)
- Cooking chocolate (for dipping)
- Paper cups (for presentation)
Note: For authentic Ferrero taste, use hazelnut powder if available. Malaysian cornflakes give superior crunch.
Equipment
- Electric mixer
- Mixing bowls
- Baking tray
- Double boiler (for melting chocolate)
- Wire rack
Step-by-Step Instructions
1. Cream Butter & Sugar
Using an electric mixer, beat butter and icing sugar until light and fluffy. Add crushed cornflakes and mix until well combined. The cornflakes will give your cookies that signature Ferrero crunch.
2. Add Dry Ingredients
Mix in vanilla essence, then gradually add wheat flour, almond powder and corn flour. Knead gently until a smooth dough forms. The almond powder is key for that authentic nutty flavor.
3. Shape & First Bake
Preheat oven to 150°C. Shape dough into balls (size of small marbles). Place on greased baking tray and bake for 20-25 minutes until lightly golden. They’ll firm up as they cool.
4. Almond Coating
Lightly beat egg whites. Dip cooled cookies in egg white, then roll in almond nibs until fully coated. This creates that distinctive Ferrero Rocher outer texture.
5. Second Bake
Return coated cookies to oven for 5 minutes to set the almond coating. Watch carefully to prevent burning. The almonds should turn slightly golden.
6. Chocolate Dip
Melt cooking chocolate in a double boiler. Dip each cookie halfway into chocolate, then place in paper cups. Let set at room temperature until chocolate hardens.
Pro Tips for Perfect Cookies
Texture Secrets
For extra crunch, toast your almond nibs before coating. The cornflakes should be finely crushed but not powdered – you want visible flakes in the dough.
Chocolate Tips
Use good quality cooking chocolate (at least 50% cocoa). For shine, add 1 tsp vegetable oil when melting. Dark chocolate works best for that authentic Ferrero taste.
Storage
Store in airtight containers between layers of baking paper. These keep well for 2 weeks at room temperature, making them perfect for gift boxes.
Frequently Asked Questions
Can I use hazelnuts instead of almonds?
Absolutely! For authentic Ferrero flavor, replace almond powder with hazelnut powder and use chopped hazelnuts for coating. Toast them lightly first for maximum flavor.
Why do we bake twice?
The first bake cooks the dough, while the second bake crisps the almond coating and helps it adhere properly. This double-bake method creates that signature Ferrero texture.
Can I make these without egg whites?
Yes, you can use simple syrup (1:1 sugar:water) as adhesive, but egg whites give better binding. For vegan version, use aquafaba (chickpea brine).
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