I have been waiting weeks to make these, I don’t know why really but the fancy just hadn’t got me. Yesterday it did and I was so pleased. These are a delicious almond toffee concoction that is just a little bit fancy in case you have something special coming up. Of course there is no special occasion here, I am just treating myself while the husband is away (he doesn’t like nuts).
I found there just wasn’t enough chocolate to successfully diagonally dip but as they were just for me anyway, I think they turned out cute enough just straight dipped.
Almond Chocolate Fingers
Makes about 24
60g butter
125g ground almonds
1/2 cup castor sugar
2 eggs
2 tablespoons plain flour
TOPPING
60g butter
1/3 cup sugar
1/3 cup liquid glucose
125g flaked almonds
2 tablespoons water
90g dark chocolate
30g Copha (vegetable shortening)
Base: Place butter, ground almonds and sugar in small bowl of electric
mixer, beat until combined.
Add eggs, mix well. Add sifted flour and stir through, Grease an oven tray, spread the mixture over the base evenly.
Bake in moderately hot oven 14 minutes or until golden brown.
Remove and spread with topping while still warm.
Return to oven; bake for further 5 minutes or until topping turns a pale golden brown.
Cut into fingers while still warm; allow to cool on wire rack.
Melt chocolate and Copha in top part of double saucepan over simmering water.
Pour chocolate into small bowl. Dip biscuits diagonally into chocolate, place on
aluminium foil to set. Store in (locked) airtight container in refrigerator.
Topping: Place butter, sugar, glucose, flaked almonds and water in small saucepan,
stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.
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