Almond chocolate kiss

Name: Almond chocolate kiss
Total time: 45 min
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 160 g icing sugar; 1 egg; 150 g dark chocolate, finely chopped (or 100 g chopped chocolate and 40 g cocoa powder); 100 g blanched almonds, coarsely chopped; 1 tablespoon flour; 1 pinch of cinnamon; almonds or coloured sugar for decoration; baking paper

Time: 45 minutesabout 20 piecesapprox. 95 kcal / serving (estimated)approx. 2 g protein / serving

Almond chocolate kisses are the rich, chewy, brownie-like member of the chocolate tea biscuits. Old recipes asked for ground chocolate; today we use finely chopped dark chocolate. They have a deep chocolate flavour, slightly crisp outside and soft inside.

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Ingredients

Method

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Preheat the oven to 160 °C (145 °C fan) and line a tray with baking paper.
Beat the egg with the icing sugar with a food processor for 5 minutes, until pale and thick.
Melt the chocolate over steam, cool slightly and stir into the egg foam. Add the flour, almonds and cinnamon and mix with a wooden spoon.
Using two teaspoons, form walnut-sized mounds on the baking paper, 3 cm apart. Sprinkle the tops with chopped almonds or coloured sugar.
Bake at 160 °C for 12-15 minutes, until the tops crack and the inside is still slightly soft. Cool on the tray for 5 minutes, then completely on a rack.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use good quality dark chocolate of at least 55%.
Do not overbake, because they harden when cool.
Walnut or hazelnut pieces also work.
For a flourless version, leave out the flour.

Frequently asked questions

Can they be gluten-free?

Yes, if you leave out the flour, but chill the mixture for 20 minutes.

How long do they keep?

In an airtight tin for 5-7 days.

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