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Chocolate Almond Biscuits

This delicious variation on the classic Italian biscuits includes cocoa powder, as well as the traditional almond flavouring. This recipe makes about 24 Chocolate Almond Biscuits.

Ingredients for Chocolate Almond Biscuits:
  • 150g. blanched almonds
  • 100g. caster sugar
  • 15ml. cocoa powder
  • 30ml. icing sugar
  • 2 egg whites
  • pinch cream of tartar 
  • 5ml. almond essence
  • flaked almonds, to decorate
  1. Preheat oven to 350°F/Gas 4. Spread out the blanched almonds on a baking sheet and bake for 10-12 minutes, stirring occasionally until the almonds are golden brown. Remove almonds from the oven and leave to cool. Read Reviews and Compare Bakeware sets.
  2. Reduce the oven temperature to 325°F/Gas 3. Line one large or two small baking sheets with non-stick baking paper.
  3. Process the toasted almonds in a food processor with 50g. of the sugar until almonds are finely ground, but not oily. Transfer to a mixing bowl, sift in the cocoa powder and icing sugar, stir to blend and set aside.
  4. In a large mixing bowl, beat the eggs whites and cream of tartar until stiff peaks form. Sprinkle in the remaining sugar, a tablespoon at a time, beating well after each addition. Continue beating until the whites are glossy and stiff. Beat in the almond essence.
  5. Sprinkle the almond sugar mixture over and gently fold into the beaten egg whites until just blended. Spoon the mixture into a large icing bag fitted with a plain 1cm. nozzle. Pipe 4cm. rounds about 2.5cm in apart on the prepared baking sheet. Press a flaked almond into the centre of each.
  6. Bake the biscuits for about 12-15 minutes or until they appear crisp. Remove from the baking sheet using palette knife and transfer to a wire rack to cool completely. When cold, store in an airtight container.  

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