Makes about 30
Ingredients
- 150 g plain flour
- ½ tsp. baking powder
- 75g caster sugar
- 50g butter
- 75g ground almonds
- 75g blanched almonds, chopped
- 1 large egg white
- 1tsp almond extract
- 1 tbsp Amaretto
Method
- Preheat oven to 180c/160c fan.
- Sieve flour and baking powder into a food processor with butter and sugar and pulse until it resembles breadcrumbs
- Add the ground and blanched almonds then mix in the egg white and almond extract and Amaretto
- Divide in half and shape each piece into a sausage, about 20cm long, 5cm wide and 1.5cm deep. Put on a lightly greased baking tray and bake in the oven for half an hour.
- Cool for 5-10 minutes then cut on the diagonal into about 30 slices. Place back on the baking tray, cut side up, and cook for a further 10-20 minutes until golden and crisp.
- Allow to cool on a wire rack completely before sealing in an airtight container.
NB if you are making these for all the family, either burn off the alcohol from the amaretto or add an extra tsp of almond extract instead.
Mocha Choca Dipping Sauce
Makes approx. 400ml
Ingredients
- 225g dark chocolate
- 80g caster sugar
- 120ml double cream
- 60ml espresso
Method
- Put the chocolate into a food processor and blitz until you have gravel-like pieces
- In a pan warm the cream and the sugar and once combined mix in the chocolate and the espresso until you have a lovely thick glossy sauce. If you want it slightly thinner add a glug more cream. Pour into little kilner jars or, if eating straight away, into a little bowl!
