for 40 pieces

Almond mixture

250 g	ground almonds
150 g	sugar
3 tbsp	dried blackcurrants, finely chopped
1 tbsp	cocoa powder
2 tbsp	white flour
a little	ground cloves
1 pinch	salt
2	fresh egg whites, beaten

Dough

150 g

dark chocolate (64% cocoa), finely chopped

To bake

100 g	icing sugar
1 tbsp	blackcurrant syrup
½ tbsp	lemon juice

How it's done

Almond mixture

In a bowl, mix the almonds with all the other ingredients up to and including the salt. Mix in the egg whites.

Dough

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, add to the almond mixture, mix to create a dough.

To shape

On a lightly sugared surface or between a cut-open plastic bag, roll out the dough in batches to approx. 1 cm thick. Cut out various shapes (e.g. stars). Place the biscuits on two baking trays lined with baking paper, leave to dry (uncovered) at room temperature for approx. 5 hrs. or overnight.

To bake

Approx. 4 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool completely on a rack. Mix the icing sugar with the syrup and lemon juice to make a thick icing, coat the biscuits with the icing.

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