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    Almond and Chocolate Petits Fours

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    Almond and Chocolate Petits Fours

    These soft, chewy almond biscuits are sandwiched together with a bitter chocolate butter.

    • Preparation time: 20 minutes, plus 7-8 hours drying
    • Cooking time: 10 minutes
    • Total time: 7 minutes to 8 minutes 10 minutes

    Makes: about 24 biscuits


    • Chocolate Butter Filling
    • 50g icing sugar, sifted
    • 25g dark, bitter chocolate
    • 50g unsalted butter, softened
    • 1 large egg white
    • Salt
    • 115g caster sugar
    • ½ tsp almond essence
    • 150g ground almonds
    • Plenty of icing sugar


    1. Line a baking tray with greaseproof paper.
    2. Place the egg white in a clean, dry bowl with a pinch of salt. Whisk until it forms stiff peaks then gradually add the sugar, bit by bit, still whisking, until the mixture becomes thick and glossy. Fold in the almond essence and ground almonds. It will form quite a stiff paste.
    3. Dip your hands into some icing sugar and roll hazelnut-sized balls of the paste between your palms. Gently flatten them and lay out on the tray. Leave to dry for 7-8 hours.
    4. Preheat the oven to 140°C/gas mark 1. Cook the biscuits for 10 minutes or until they are pale and slightly cracked. Remove and cool on the baking sheet.
    5. Meanwhile, make the chocolate butter. Melt the chocolate in a bowl over a pan of just-boiled water, and allow to cool slightly. Beat together the butter and sugar until fluffy then mix in the cool melted chocolate. Allow to set slightly before sandwiching together the little biscuits. Leave to set and serve after a meal with coffee.

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