- 40
Ingredients
- 1 1/2 cup almonds
- 3.5 ounces (100 grams) dark or bitter sweet chocolate (Lindt 85% Extra Dark chocolate bar)
- 1 cup (210 grams) firmly packed light brown sugar
- 1 3/4 cups (230 grams) all-purpose flour
- 45 grams unsweetened coco powder (Dutch processed)
- 1/4 cup (50 grams) Double Mocha Cappuccino powder (drink mix—the kind that has the dry milk and sugar in it or use 1 tablespoon of instant espresso powder)
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 Tablespoon pure vanilla extract
Preparation
Step 1
Toast the almonds and let cool. Give them a rough chop. Preheat the oven to 300 degrees F. Line two large baking sheets with parchment paper.
In a food processor place coarsely chopped chocolate bar, brown sugar and the cappuccino drink mix. Process until the chocolate is very fine.
In a large bowl, sift together the flour, coco powder, cappuccino powder, baking soda and salt. Combine with the chopped chocolate mixture.
With a hand mixer or in the bowl of your electric mixer fitted with the paddle attachment, beat the eggs and vanilla until combined. Add the half of the dry mixture and combine. Add the almonds. Then add the rest of the dry mixture. The dough will be very stiff and sticky.
With floured hands, divide the dough into 4 equal parts. On a lightly floured surface, roll each dough section into a log approximately 15 inches long. Place two logs on each pan lengthwise separated by 3 or 4 inches. Bake until almost firm to the touch, about 35 minutes. The logs will spread during baking.
Remove from the oven and place on a wire rack. When the logs are cool enough to handle, transfer them to a cutting board and slice with a serrated knife. Cut ½ inch pieces. If the logs get too cool they will crumble when cut.
Arrange the slices cut side down on the baking sheets. Bake 10 minutes. Turn the slices over and bake until crisp and dry, about another 10 minutes. Remove from the oven and let cool on a wire rack. Store in an airtight container for several weeks.