Page 59 - FHM - Australia (December 2019)

CHOC
ESPRESSO

BISCUITS
Prep time: 15min
Cooking time: 7-10min
Servings: 20-24 biscuits

Ingredients
• 10oz (300g) almond flour
• 1.5oz (50g) almond sprinkles
• 1 heaped tbsp cacao - 1oz
(25g)
• 1 tsp salt
• 1 tsp bicarb of soda
• 7oz (200g) almond butter
• 6 tbsp raw honey
• 2 tsp vanilla essence
• 1 shot of espresso or a
heaped tsp ground coffee or
coffee powder

Optional: Garnish with
coffee beans and hazelnuts or
macadamia nuts

Instructions
Preheat oven to 390F (200C).

Prepare a baking dish with a
nonstick spray and sprinkle
with almond flour.

Mix all of the ingredients
together till you have a dough-
like texture.

Roll the dough into a long
roll with a diameter of 1 inch
(2.5cm) and cut into pieces of
about 1 to 2 inches (3 to 5cm)
long.

Transfer onto the baking dish.

Make use of a fork, place it in
cacao and then firmly press
down on each biscuit, the cacao
will ensure that the dough
doesn’t stick to the fork. As an
option, you can garnish with
coffee beans and hazelnuts.
Place in oven and bake for 7 to
10 minutes.

Drizzle with raw honey
and sprinkle with cacao
immediately once they are
removed from the oven.

Allow to cool off and refrigerate
in an air-tight container.