Bite-Sized Choc Almond Butter BiscuitsIngredients:125g raw almonds
125g butter, at room temperature
110g caster sugar
1 egg
340g SR flour
2 tbsp water
1 tbsp cocoa powder
Preparation:1. Place almonds in a bowl and cover with cold water. Soak for 30 minutes. Drain and pat dry with paper towels.
2. Place butter and sugar in TM bowl and cream for 25 seconds/speed 4-5.
3. Add egg and beat for 15 seconds/speed 4-5. Scrape down sides of TM bowl and beat for a further 20 seconds/speed 4-5.
4. Add flour and knead for 1 minute/interval speed.
5. Add 1 tbsp water and continue kneading on interval speed until a soft dough is formed, adding a little more water is necessary.
6. Remove half of dough from TM and set aside. Add cocoa to TM bowl and knead for 1 minute/interval speed or until combined.
7. Leave chocolate dough in TM while you prepare plain butter dough: fold in half the almonds and shape into a long sausage. Do the same with chocolate dough. (See photo 1).
8. Cut each length of dough in half and carefully roll out each half into thinner sausage shapes. (See photo 2).
9. Take one length of each flavour dough and twist around each other, so you have two two-tone sausages. (See photo 3).
10. Wrap each two-tone dough sausage in baking paper. Carefully transfer to the fridge for 1 hour, or until they are firm.
11. Preheat oven to 180 degrees. Line baking trays with paper.
12. Use a sharp knife to cut rounds of dough. Place on baking trays and bake for 10-12 minutes. (See photo 4. You can space them closer together than I did because they don't spread much.)
13. Transfer to a wire rack to cool. Enjoy as a delicate treat with a cuppa.
NotesThis dough can be kept tightly wrapped in the fridge for up to a fortnight, and sliced and baked as needed. Very handy
members' commentsJD - Amy, you are not going to believe this but today I made biscuits using this same method. Mine are called chocolate swirl biscuits and are very similar to your recipe but without the almonds and with the addition of coconut. Half the batch has cocoa in it and the other half has white chocolate. I didn't get the swirly thing happening as well as you but they are very tasty. I've frozen half the dough as it makes so many. Yours look great, thanks for posting it.
