This is from A Taste of Thai website. They say, "Our testers thought this cookie was a delicious cross between a biscotti and a brownie. Either way it's the perfect balance of chocolate and almond. Great picnic packers or hostess gift."
sugar candy sprinkles (optional) or chocolate sprinkles (optional)
NUTRITION INFO
Serving Size: 1 (854) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 82.7
Calories from Fat 35 g43 %
Total Fat 4 g6 %
Saturated Fat 1.6 g8 %
Cholesterol 15.9 mg
5 %
Sodium 28.2 mg
1 %
Total Carbohydrate
10.8 g
3 %
Dietary Fiber 0.6 g2 %
Sugars 5.4 g21 %
Protein 1.5 g
2 %
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DIRECTIONS
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper.
Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.