Chocolate & Almond Wafers

[judydawn]

I found this recipe in a Table magazine years ago and have been wanting to give it a go in the TMX.  Finally got around to it with slight modifications and I was very pleased with the results. They are crisp and crunchy.

2 egg whites, room temperature
100g castor sugar
15g butter, melted
50g plain flour, sifted
1 Tbspn cocoa powder, sifted
90 g slivered or flakes almonds, toasted (I do these in a heavy based frying pan, stirring constantly until they take on a golden colour then remove them from the hot pan before they get too brown)

Place the egg whites, castor sugar and melted butter into the TM bowl (or melt the butter in the bowl then add the whites & sugar).

Put the butterfly in place and mix for 2 mins/speed 4 MC off.

Add sifted flour and cocoa. Mix 10 sec/speed 4.

Remove the butterfly and add the almonds. Mix in with a spatula.

Replace the lid of the TM bowl and leave the mixture sit for 20 minutes.

Cut out 2 x 20cm circles in baking paper.  Place the sheets onto 2 baking trays.

Preheat the oven to 170^oC.

Spread the mixture evenly onto each circle.

Bake for 20-25 mins or until golden and crisp. (I do 20 minutes)

Cool on trays for 5 minutes, no more.

Cut each round into 8-12 wedges (I do 8 wedges for eating as biscuits and 12 when decorating a dessert plate).

Serve with little pots of chocolate puddings or mousse on a dinner plate with a couple of strawberries.

Suitable to freeze but they do keep well in an airtight tin.

members' comments

Chookie - Judy,  this is similar to what I used to make years ago.  Two flat discs,  like yours.  Bottom one covered in Chocolate ganache,  covered with coffee flavoured cream,  covered with strawberries.  Second disk placed on top, more cream and strawberries.  Was yummy. The cream does soften the discs but makes it easier to cut.

cookie - I made these and spread them all over a tray. When they came out of the oven I marked them into rectangles and then broke them apart to eat. They are lovely. Not too sweet.

[achookwoman]

Judy these look yummy and easy also. 

[judydawn]

Thanks Chookie, I'm having visitors on Friday so I'll do a mousse or something so that I can post a picture of how it all comes together. It looks quite impressive and always draws comments. Could you eat one of those on your diet or is there still too much sugar in it for you?

[fundj&e]

yum, how do you store them JD, i am hoping you are going to say that they freeze well 2 

[judydawn]

Sorry Uni, I have never frozen them but will stick a few in the freezer now so that I can answer that question later in the week for you. I keep them in a tin these days but have kept them in plastic containers successfully.  I've only ever made them to go with a dessert then we eat the leftovers as biscuits.  They are different but I think they are a great little treat.  I'm sure you could use chopped macadamias instead of almonds too.

[fundj&e]

thanks JD, how long would  they stay crisp and crunchy in a tin container ?

[judydawn]

Long enough for you to eat them all Uni, there are not that many of them.  We are not great biscuit/cake/nibble eaters here and I have never thrown any out. These would be great for the restaurant as you will see when I post my photo on Friday once the visitors have gone.

[cookie1]

Thanks for these Judy. They look very similar to one that we love in Singapore. I will give them a go today.

[fundj&e]

thats what i was thinking, for the restaurant. cant wait to see the photo 

[trudy]

Looks great Judy - will give them a try.

[achookwoman]

Judy,  this is similar to what I used to make years ago.  Two flat discs,  like yours.  Bottom one covered in Chocolate ganache,  covered with coffee flavored cream,  covered with strawberries.  Second disk placed on top, more cream and strawberries.  Was yummy.

[judydawn]

Does the filling soften the bisuits Chookie or do you fill and serve immediately?

[fundj&e]

was about to ask the same thing JD

[achookwoman]

Yes it does soften the discs.  Makes it easier to cut.

[judydawn]

In case I get too busy and forget tomorrow, I decided to do a mock up of what I will be serving for dessert.  This is for you Uni.