Chocolate Almond Hay Stacks

READY IN: 40mins
YIELD: 55 cookies




  • Preheat oven to 180°C.
  • Place almond slivers on your work surface and cover with a damp towel.
  • Allow almonds to absorb moisture for a few minutes.
  • Prepare a baking sheet with bakers parchment paper (or aluminum foil).
  • In a mixing bowl, combine the almonds and the powdered sugar.
  • Mix well.
  • Spread mixture onto prepared baking sheet.
  • Bake for 10 to 15 minutes, until golden brown.
  • Remove from oven and allow to cool.
  • Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).
  • Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C.
  • Mix the almond mixture into the chocolate.
  • With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.
  • Allow almond mixture to cool.