Total Time
45mins
Prep 15 mins
Cook 30 mins

Nice to serve with coffee or tea. These are really lovely sorry but I have had to put topping ingredients in directions.

Ingredients Nutrition

Directions

  1. BASE.
  2. Place butter, ground almonds and sugar in small bowl and beat until combined. Add eggs, mix well. Add sifted sugar and flour and stir through. Grease 2 oven trays, line with greaseproof paper and grease paper lightly. Divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. Bake in a moderately hot oven for 7 minutes or until golden brown. Remove and spread with topping whilst still warm. Return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
  3. Cut into fingers while still warm and allow to cool on wire rack. Melt chocolate and Copha in top part of a double saucepan over simmering water ( I use my microwave on a low setting) . Pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. Store in airtight container in refrigerator.
  4. TOPPING.
  5. Place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.

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