Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.
For 20 shortbread biscuits, you will need:
- 1 2⁄3 cup flour
- 2⁄3 cup butter
- 2⁄3 cup caster sugar
- 1 egg
- 1 tablespoon powdered cocoa
- 1⁄3 cup ground almonds
Nutritional information:
Whole recipe
Calories
2656
133%
Proteins
40g
15%
Carbohydrates
322g
30%
Fats
134g
20%
Per 100 g
Calories
439
22%
Proteins
7g
3%
Carbohydrates
53g
5%
Fats
22g
3%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 24 min.
Resting : 2 hours 45 min.
Cooking : 15 min.
Start to finish : 4 hours 24 min.
Resting : 2 hours 45 min.
Cooking : 15 min.
Start to finish : 4 hours 24 min.
Preservation : A few days in an airtight tin.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 20 shortbread biscuits : 1.82 €
Per shortbread biscuits : 0.09 €
Per shortbread biscuits : 0.09 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Put 1 2⁄3 cup flour, 2⁄3 cup butter, 2⁄3 cup caster sugar and 1 egg into a food-processor bowl. Knead until evenly mixed. |  |
Take out half the dough and set aside. Add 1⁄3 cup ground almonds to the remaining dough and knead for a further 1 or 2 minutes until evenly mixed. Gather the almond dough into a flattened cake, wrap in stretch plastic film and refrigerate for 2 hours (or overnight). |  |
Put the other half of the dough back in the bowl, add 1 tablespoon powdered cocoa and knead for a further 1 or 2 minutes until evenly mixed. |  |
Gather the chocolate dough into a flattened cake, wrap in stretch plastic film and refrigerate for 2 hours (or overnight). |  |
After this time, roll out the chocolate dough into a long rectangle about 1 cm (0.4 inch) thick. It is best to use guide rules to help you do this (I'm using 2 iron bars here). |  |
Then cut the dough lengthways into long strips 1cm wide. Do the same with the almond dough. |  |
Use a deep cake tin or mould and lay a first layer in the bottom, alternating stripes of chocolate and almond. |  |
Moisten the top of this layer with a brush dipped in water. |  |
Arrange a second layer of alternate stripes, but the other way round. So, if the first layer began with a chocolate stripe, the second layer should begin with an almond one. Continue alternating the strips in layers like this until you have used them all, moistening between the layers. Put in the freezer for 45 minutes to firm up the dough a little and make it easier to cut. Preheat the oven to 200°C (390°F). |  |
After this time, remove the block of dough from the mould and cut into slices about 1cm thick. |  |
Place the slices on a baking sheet. |  |
Bake for around 15 minutes 200°C (390°F), but do not let the almond part brown. |  |
Remarks:
As always with shortbread-style biscuits, it is important not to overcook them. They should still be slightly yielding and not completely hard and dry.You can vary this recipe however you wish, using flavours other than chocolate and almonds, so use your imagination.
Source:
Home made.Last modified on: March 8th 2012
You might also like:
Nota: Rollover photos with your mouse to see recipe title.
Follow this recipe
If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
Quick access to cooking-ez.com
Recipes: My EZ Cooking: | Know How: All about this site: | Do-it-yourself: Miscellanous: Contacts: |
Post a comment or question:
Back to top of page