Chocolate Almond Slices Recipes

CHOCOLATE ALMOND DROPS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.

CHOCOLATE AND ALMOND SLICES RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base of a 20x24cm (8x9½in) shallow cake tin with baking parchment. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted, stir and cool for 5 mins.
• Place the butter, sugar, flour, baking powder, eggs and ground almonds in a large bowl and beat with an electric whisk until creamy. Fold in the melted chocolate.
• Spoon the mixture into the tin and level the surface. Bake for 30-35 mins until firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins, then turn out and leave to cool completely.
• To make the icing, place all the ingredients in a heatproof bowl and set over a pan of simmering water. Leave until melted, then remove from the heat and stir until smooth. Cool until thick enough to spread over the top of the cake. Leave until the icing has just set, then cut into slices.

CHOCOLATE ALMOND SLICES

Steps:

• Preheat oven to 375 degrees.
• Line cookie sheet with parchment paper.
• Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
• Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
• Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
• Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.

CHOCOLATE ALMOND WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.