Chewy Choc-Chip Almond Biscuits

Chewy Choc-Chip Almond Biscuits

Double chocolate indulgence. These chewy choc-chip almond biscuits are a quick bake sensation - made easy in your Russell Hobbs food processor.

  • 1 cup roasted almonds, skin on
  • 100g dark chocolate
  • 2 cups icing sugar, sifted
  • 1/3 cup cocoa, sifted
  • 1/3 cup desiccated coconut
  • ½ tsp sea salt
  • 1 egg white (large)
  • 1 egg (large)

Method - Makes 24-30 Biscuits

Preparation Time: 15 minutes
Cooking Time: 10 minutes

  1. Pre-heat oven to 150°C (fan forced).  Line 2 biscuit trays with baking paper.
  2. Place the almonds and chocolate in the bowl of your food processor and pulse several times to roughly chop. 
  3. In a large bowl, place the icing sugar, cocoa, desiccated coconut and sea salt and mix with a wooden spoon.  Stir in the eggs and mix thoroughly, followed by the chocolate and nuts (the mixture will be a stiff batter).
  4. Place teaspoonfuls of mixture on the lined baking tray, leaving lots of space between each biscuit for spreading.  Bake for 9-10 minutes or until just starting to crack on the top. 
  5. Allow biscuits to cool on the baking tray for 10 minutes before carefully transferring to cool completely on a wire rack.