Almond chocolate fingers

almond chocolate fingers
25 Item



1.Preheat oven to 200°C/400°F. Grease 23cm x 33cm (9-inch x 13-inch) swiss roll pan with butter; line with baking paper, extending paper 5cm (2-inches) above sides.
2.Beat butter, ground almonds and sugar in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour. Spread over base of pan. Bake about 10 minutes; cool 5 minutes.
3.Meanwhile, make almond topping.
4.Spread base with topping. Bake a further 10 minutes or until lightly browned. Cut while warm; lift onto wire racks to cool.
5.Melt chocolate; combine melted chocolate and oil. Dip biscuits diagonally into chocolate mixture; stand on wire racks to set.
6.To make almond topping; Combine ingredients in medium pan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; simmer, uncovered, without stirring, about 4 minutes or until thickened slightly.

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