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Creamy-sweet chocolate treasures
roasted almond biscuits
Cuisine - Uncategorized

Creamy-sweet chocolate treasures

Vanilla horns, coconut kisses, Linzer eyes – the classic Christmas biscuits… Do you fancy something different?

Every year in November our kitchen becomes a Christmas Bakery. The most important question is: “what type of biscuits and how many?” The first thought is always the classic Christmas biscuits – vanilla horns, coconut kisses? Our just Linzer eyes? Somehow, this year I fancy something different. The Silent Night chocolates in Wagrain-Kleinarl give me an idea – biscuits made with roasted almonds! Surely, there’s a recipe for them somewhere? After a short period of research, I find a good one. Mmmmmh they look tasty.

roasted almond biscuits

Let’s get cracking!

Firstly, I prepare the dough: beat the softened butter for a short while with the sugar, then stir in two eggs. Add the flour and a pinch of salt, form the whole to a ball and put it in the fridge for around 45 minutes.

In the meantime, I prepare the roasted almonds. According to the recipe, just boil water, sugar and cinnamon in a non-stick pan and add the almonds. Is it really that easy? Well, I’ll give it a go.

roasted almond biscuits

After a short bout of stirring, the water’s evaporated and the sugar is less crumbly. Strange, is it supposed to be like that? The recipe states “stir until stringy.“ But there are no strings in sight. More heat? Less stirring? Ah, there they are! So, I have done everything right. Surprisingly enough the almonds don’t stick together at all. To cool down, I place the roasted almonds on a cold oven tray, which I’ve already greased with butter. Mhhh, a Christmassy aroma throughout the whole house.

roasted almond biscuits

Perfect timing – just at that moment my timer pings that the resting time for the dough is over. I roll out the dough and form the biscuits with a circular cutter. At best, the number should be dividable by two, but if not, my sweet-toothed self can have a taster.

roasted almond biscuits
roasted almond biscuits

Whilst the biscuits are cooling after baking, I get to work on the filling. I warm the firm nougat over a water bath. You can leave it standing as we’ll need it again later. Meanwhile I chop some of roasted almonds and add them. I then spread the runny nougat over my biscuits and put another biscuit on top. Just like a sandwich. A little tip: if you put the filling on the underside of the biscuit, at the end the nicer side is visible on the outside. In my case irrelevant, as I’m going to dunk them in chocolate anyhow. Alternatively, you could fill them with jam. Let the filling dry out a little, so the biscuit pieces don’t disintegrate when you cover them.

roasted almond biscuits

Now it’s time for the chocolate. I melt the dark chocolate coating with a bit of cream over a water bath. It’s important that the chocolate is very runny. That way the biscuits get an even surface. “Dip the biscuits in the chocolate.“ Hmmm… they should be completely covered in chocolate., how am I supposed to achieve that without leaving prints? Oh, it’s even easier than I thought. Lay the biscuits in the chocolate, turn a few times with a fork and then lift out on the underside with a fork and place on a cake rack. I would never have thought it could work out so well. I put a roasted almond on the top, and my masterpiece is complete.

roasted almond biscuits

By the way, if any roasted almonds are left over, they make a good gift idea. Simply fill a small jar with roasted almonds, prepare a small label, stick it on and there you have it!

Rezept drucken
roasted almonds cookies
Servings
piece
Ingredients
For the dough
For the rosted almonds
For the filling/decoration
Servings
piece
Ingredients
For the dough
For the rosted almonds
For the filling/decoration
Instructions
  1. For the dough, mix the butter for a short while with the sugar until creamy.
  2. Add the eggs and mix.
  3. Add flour and salt and stir gently.
  4. Form a ball from the dough, press flat and wrap in clingfilm. Place in fridge for 45 minutes.
  5. Whilst the dough is resting, prepare the roasted almonds and put the sugar, cinnamon and water in a pan and boil whilst stirring (with a wooden spoon).
  6. Add the unpeeled almonds and boil until the liquid has evaporated completely. The mass will expand, but that’s ok.
  7. As soon as the liquid has evaporated the sugar will crystalize again. Carry on boiling whilst stirring continuously until the sugar starts to caramelize. If possible, don’t let the sugar caramelize completely.
  8. When the almonds are covered in melted sugar, yet a few crumbs of sugar remain, your roasted almonds are perfect.
  9. Tip them onto a baking tray covered in baking paper and spread them out with a wooden spoon. Whatever you do, don’t touch them! You’ll burn your fingers.
  10. Leave to cool and then break apart the almonds that have stuck together and store in an airtight container, if you wish to keep for longer (this stage can also be done the day before).
  11. Pre-heat the oven to 175°C. Cover a tray with baking paper and put to one side.
  12. Roll out the dough thinly on a floured surface (approx. 1/2 cm thick) and cut out circles of around 4.5 cm in diameter .
  13. Place on the baking tray and bake for around 11-12 minutes. Take out of the oven and leave to cool on a cake rack. Repeat until the dough is used up completely.
  14. For the filling, chop approx. 100g of the roasted almonds (the rest is for decoration) finely (if you have too larger pieces, there’ll be problems later on).
  15. Put the nougat and the butter in a pan and melt over a water bath. Add the chopped almonds and stir.
  16. Spread the cream over half of the biscuits (works best with an icing bag with a large nozzle) and then press together with a second biscuit to make a sandwich. Place in fridge until further use.
  17. Chop the chocolate coarsely and melt slowly over a pan with boiling water with the butter and stir until smooth.
  18. Dip the biscuit sandwiches in the chocolate until they are completely covered, place them on a cake rack, decorate with an almond and leave to set.

Photo credits: Belina Huttegger


Living in Kleinarl I wake up every morning with a fantastic view of the mountains and forest. Unspoilt nature offers me as hobby photographer amazing backdrops. In addition to photography I love travelling and have made it my goal to visit all the capital cities of Europe.

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