Are you ever lounging around having a cuppa and feel like that little something to go with it? Then these are what you are craving! Almond Crisps are a thin biscuit with a chewy centre and delicious crispy edges. The almond meal adds depth to their flavour and the drizzled chocolate makes them a little bit fancy. This is another fantastic recipe from The Williams-Sonoma Baking Book.
Ingredients for Almond Crisps
125g softened unsalted butter
1 cup firmly packed brown sugar
1 large egg
1tsp vanilla extract
3/4 cup plain four
1/2 cup almond meal
1tsp baking powder
Pinch of salt
180g dark chocolate chopped
1tsp vegetable shortening - this will help the chocolate stay shining and hard once it has cooled on the crisps.
Pre-heat the oven to 200'C and line two trays with baking paper. The recipe makes about 35 crisps, so you will need a few rounds of baking with the trays.
Using an electric mixer, beat together the butter and sugar until fluffy, light in colour and importantly smooth in consistency. Add the egg and vanilla and beat slowly until combined. Sift flour, baking powder and salt into the bowl and slowly stir until the mixture is blended.
With a teaspoon take level sized amounts of the mixture and place onto the baking trays, keeping the scoops at least 2 inches apart. Bake until the biscuits are golden around the edges, although note that they will still be soft. After 5mins of resting, move the crisps to a wire rack for cooling. You will notice that the crisps will not all be perfectly round, however this gives them a rustic homely feel, which I think is great.
Once the crisps are completely cool, spread them out along a bench in preparation for the chocolate drizzling. I strongly recommend that you lay baking paper below them as it is going to get fun, but very messy! Place a bowl containing the chocolate and shortening on top of a small pot of boiling water. Slowly stir until the mixture has melted into a smooth glossy loveliness. Now here comes the fun part - take a fork, lightly dip it into the chocolate and use a flicking wrist movement to drizzle it over the crisps. Allow them to set for 40mins and then serve!