I used to make these without the chocolate as an almond biscotti, however decided to try it with chocolate this time instead.

They are very crunchy (don't break a tooth!) and last for many months if the family do not get at them first!

I am a sweet tooth who has recently had to cut down on my sugar intake due to high readings, however I find that I only need to eat one or two of these with a cup of coffee to satisfy my sweet craving.  Even though there is sugar in these, one or two of them at a time does not contain a lot of sugar.

They are quite easy to make and get baked twice to get that "crispness".

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 40 -50 servings

1 ¾ cups plain flour, sifted
1 ½ tsp baking powder
¼ cup cocoa powder, sifted
¾ cup caster sugar
¾ cup blanched almonds
3 eggs
2 ½ tsp vanilla extract

Preheat the oven to 180°/160° fan forced.

Place the flour, baking powder, cocoa, sugar and almonds in a bowl and combine them well.  I did not have enough blanched almonds, so I used ordinary almonds and they also work.

Add the eggs and vanilla and mix well to form a dough.

Divide them into two pieces as below.

Place on a lightly floured surface and knead each piece until it is smooth.  You may need to add a bit more flour if you have used large eggs. Then shape them into two logs and flatten them  slightly.

Then place them on a baking tray lined with baking paper, and bake them for 30 minutes.

Remove them from oven and allow them to cool completely.

Cut into about 5 mm thick slices and place them back on to the baking trays lined with baking paper.  Bake them, turning once, for 25 minutes. Do not over bake them as you cannot see when these are burning due to the chocolate colour.

Serve with a cup of tea or coffee, or just eat them as a snack.  Or hide them if you want them all for yourself, as they are very moorish!


Popular posts from this blog

Best Ever Chocolate Mousse

Chicken with Walnuts and Hoisin Sauce

No Bake Lime Pie