Chocolate almond bars – Food & Home Magazine

Ingredients

• Beat the butter, icing sugar, egg, milk, vanilla extract and rind together.
• Mix the flour and almonds into the butter mixture and knead to a workable dough.
• Roll the dough with your hands to make a long thin roll, about 2,5cm in width, and then press flat. Wrap in foil or plastic wrap and leave for 2 hours in the fridge. Preheat the oven to 180ºC.
• Cut the strips of dough into 3cm-long pieces. Place them on greased baking trays and bake until golden brown, about 15 minutes.
• Allow to cool slightly before transferring to a wire rack with a palette knife.
• For the ganache, place the chocolate in a bowl. Bring the cream to scalding point then pour it over the chocolate, stirring to blend until the chocolate is melted.
• Drizzle the nuts with the Frangelico and sprinkle with the icing sugar. Toast the nuts until golden brown.
• Place the nuts on the biscuits and drizzle over the ganache. Allow the chocolate to set before storing the biscuits in an airtight container.