Almond and Cocoa Biscuits
These Sunday treats were inspired by Lorraine Pascale’s A Lighter Way to Bake, which was a Christmas present from my sister. Hopefully she was not trying to tell me something! I’ve decided to make mine slightly thicker than Lorraine suggests, as I like the slightly cakey texture it creates. Although if you want a crisper biscuit, keep them thinner.
Makes 8-12 biscuits
Ingredients
- 50g unsalted butter
- 50g soft light brown sugar
- 1 egg
- 100g wholemeal flour
- 50g ground almonds
- 50g cocoa powder
- 1tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- Flaked almonds to decorate
Method
- Preheat the oven to 160°C and line a baking tray with baking parchment
- Beat the butter and sugar until smooth
- Mix in the egg until fully combined
- Now add the flour, ground almonds, cocoa powder, baking powder, bicarbonate of soda and vanilla extract until you have created a sticky dough
- Divide into 8-12 evenly sized balls (dependent on your preference) and arrange on baking tray, spacing well apart
- Squish them down with the palm of your hand or the back of the spoon and place some flaked almonds on top for decoration
- Bake for 10-12 minutes until soft to the touch
- Remove from the oven, allow to cool and them move to wire rack
- Enjoy with a glass of cold milk!
La Gran Galleta 