Shaping the Dough:
Once the dough is ready, shape it into small balls using your hands. Gently flatten each ball to achieve the desired cookie size and shape.
You can use cookie cutters for more intricate shapes if desired.
Baking:
Preheat the oven to 180 degrees Celsius.
Place the shaped cookies on a baking sheet lined with parchment paper.
Bake for approximately 20 minutes or until the cookies turn golden brown.
Remove from the oven and let them cool completely before proceeding to the next step.
Making the Chocolate Coating:

Melting the Chocolate:
Melt the semi-sweet chocolate either in a double boiler or in a microwave-safe bowl until completely melted and smooth.
Adding Almonds:
Once melted, add the chopped almonds to the melted chocolate. Stir well until the almonds are thoroughly coated with chocolate.
Coating the Cookies:

Dipping the Cookies:
Dip each cooled cookie into the chocolate-almond mixture, ensuring they are completely coated.
Setting the Chocolate:
Allow the excess chocolate to drip off the cookies, then place them on parchment paper to set.
Let the cookies rest at room temperature until the chocolate coating has completely hardened.
Final Touch:

Final Setting:
Allow the cookies to sit at room temperature until the chocolate coating is fully set. This may take some time but is crucial for the final texture and appearance.
These chocolate-dipped yogurt cookies are now ready to be enjoyed! The combination of creamy yogurt in the cookie base and rich chocolate with crunchy almonds on top makes them irresistible treats for any occasion. Enjoy your baking!