for 30 pieces

Almond mixture

250 g	ground almonds
150 g	sugar
2 tbsp	white flour
1 tbsp	cocoa powder
¼ tsp	cinnamon
a little	ground cloves
1 pinch	salt
1 tbsp	Maizena cornflour
4 tbsp	water

Dough

100 g

vegan dark chocolate, coarsely chopped

How it's done

Almond mixture

In a bowl, mix the almonds with all the other ingredients up to and including the salt. Dissolve the cornflour in the water, mix in.

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. 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.

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