¾ cup butter softened
¾ cup sugar
1 large egg at room temperature
1 vanilla
1 ¼ cup
plain flour
¾ cup cocoa
1 tsp baking powder
¾ cup sliced almonds
1/3 cup ground almonds
In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Beat in the egg and
vanilla, then combine the flour, cocoa, and baking powder and gradually add
into the creamed mixture and mix well.
Shape dough into 1 14 inch log and roll in ground almonds. Wrap in waxed paper and refrigerate for 2
hours or until firm.
Unwrap and cut into ¼ inch slices. Place 1 inch apart on
ungreased baking sheets and bake for 9-11 minutes in an oven preheated to 180 C
(350 F) until crisp. Place on wire racks
to cool.
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