Red Velvet Crinkle Cookies

For the Red Velvet Crinkle Cookies, first roughly chop the chocolate. Cut the butter into pieces and beat with the whisk of a hand mixer or food processor until creamy white, gradually adding the sugar and vanilla sugar. Add the eggs, bitter almond flavoring and color one at a time, mixing each thoroughly.

Mix the flour, 1 pinch of salt, the cocoa powder and baking powder. Add to the egg mixture with the chopped chocolate and stir in briskly and thoroughly with a spoon. Chill the soft dough for 3-4 hours.

Preheat the oven to 175 °C top/bottom heat (160 °C convection oven). Put the powdered sugar in a deep plate. Take small pieces of the dough with a teaspoon and shape them with your hands into balls slightly larger than the size of a walnut.

Roll the balls well in powdered sugar until they are coated with a thick layer, then flatten them very slightly and place them, spaced apart, on baking sheets lined with parchment paper. Bake in hot oven (center) for 12-15 minutes. Remove Red Velvet Crinkle Cookies, let them cool first on the tray and then on the cooling rack.

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