Chocolate and Almond crunchies


This recipe does not use any leavening agents.


  1. Plain flour – 13/4 cup
  2. Unsweetened cocoa powder – 8 level tbsps.
  3. Salt – a pinch
  4. Butter – 175 grams, softened
  5. Castor sugar – 13/4 cup
  6. Eggs – 4 numbers, large
  7. Vanilla essence – 1.5 tsps.
  8. Almonds – 1 cup
  9. Castor sugar – as required for dusting


  1. Preheat the oven to 180C.
  2. Toast the almonds at 180C for 10 minutes. Coarsely chop the nuts & keep aside.
  3. Sift together the plain flour, cocoa powder and salt.
  4. Beat together the butter & powdered sugar till creamy for about 10 minutes. Beat in the 4 eggs one by one & beat well after each addition. Beat in the vanilla essence.
  5. Fold in the sifted flour mixture and the chopped nuts. Pour the batter into a  prepared 9″ square tin. Bake at 180C for 20-25 minutes
  6. Garnish with sifted castor sugar.
  7. Cut into squares.
This entry was posted in Baking, Bars and squares, Chocolate, Continental, Vanitha recipes. Bookmark the permalink.

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