Ingredients Jump to Instructions ↓

  1. 5 oz 142g -- 1 Blanched almonds

  2. 1 3/4 cups 109g / 3.8oz Unsifted unbleached flour

  3. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder -

  4. 1 teaspoon 5ml Baking soda

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 teaspoons 10ml Instant espresso or coffee powder

  7. 4 oz 113g Bittersweet or semisweet chocolate

  8. 3 oz 85g Eggs (large)

  9. 1 teaspoon 5ml Vanilla extract

  10. 1/2 teaspoon 2 1/2ml Almond extract

  11. 1 cup 198g / 7oz Granulated sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool. Reduce heat to 300F. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up.

  2. Sift flour,cocoa,baking soda, salt and espresso powder together. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till chocolate is fine.

  3. In large bowl of electric mixer beat eggs and extracts just to mix. On low speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat to mix. Will be very stiff. Stir in almonds.

  4. Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally.

  5. Bake two sheets at a time for 50 minutes., reversing sheets top to bottom and front to back once to ensure even baking.

  6. Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.With serrated knife, cut strips on sharp angle into cookies 1/2" wide.

  7. Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.

  8. Turn off heat, open oven door and let them cool in oven. Store in airtight cannisters.


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