Dark Chocolate Almond Biscuits

    25 minutes

    These dark chocolate chip biscuits have an Italian touch due to the addition of almond liqueur or amaretto. They are very dark and rich.


    New South Wales, Australia
    1 person made this

    Makes: 60 biscuits

    • 2 cups (250g) plain flour
    • 3/4 cup cocoa powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 250g unsalted butter, softened
    • 3/4 cup white sugar
    • 3/4 cup brown sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 2 tablespoons almond liqueur
    • 1 cup toasted almonds, finely diced
    • 3 cups dark chocolate chips

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat an oven to 190 degrees C. Line baking trays with baking paper. In a bowl, mix the flour, cocoa, bicarb soda and salt.
    2. Beat the butter, white sugar and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla essence and almond liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined.
    3. Stir in the almonds and chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 5cm apart, onto the prepared baking trays.
    4. Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the biscuits to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.

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