Minimal effort, maximum flavour. Just the way we like it.

INGREDIENTS

  • 300g shortbread biscuits
  • 1/3 cup (35g) almond meal
  • 200g almond kernels (we used Woolworths Macro)
  • 180g unsalted butter, chopped
  • 1 1/2 cups (180g) pure icing sugar, sifted
  • 300g crunchy almond spread (from health food shops and selected supermarkets)
  • 500g dark (70%) chocolate, chopped
  • 2 1/2 tsp sunflower oil

 

METHOD

  1. Line a 20 x 30cm lamington pan with baking paper, leaving 3cm overhanging the long edges.
  2. To make the base, place shortbread, almond meal and 50g almond kernels in a food processor and whiz until finely chopped. Transfer to a large bowl.
  3. Place the butter, icing sugar and almond spread in a saucepan over medium heat and cook, stirring constantly, until combined and just below a simmer. Add to shortbread mixture and stir to combine. Spread shortbread mixture evenly into prepared pan, using a palette knife to smooth. Chill for 30 minutes.
  4. Place chocolate and oil in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Top base with remaining 150g almond kernels, then pour over chocolate and chill for 2 hours or until set. Cut into bars and serve.
 

 

 

 


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