• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 30g cocoa mass
  • 105g Anchor butter (salted)
  • 90g margarine
  • 150g sugar
  • 3g salt
  • 45g egg
  • 45g almond flakes
  • 15g cocoa powder
  • 1g baking soda
  • 300g all purpose flour


  1. Beat butter, margarine, sugar and salt on 1st speed for 1 minute and 3rd speed for 8 minutes.
  2. Add eggs gradually on medium (3rd) speed for 10 - 15 minutes and scrape down.
  3. Add sifted Cocoa powder, Baking soda and All-purpose flour on slow speed for 30 seconds followed by Almond flakes.
  4. Compress the dough on a tray lined with a piece of plastic sheet. Level it into a block about 5 cm thick.
  5. Leave in the freezer to harden for at least 1 hour.
  6. Remove from the freezer and cut into small rectangular slices about 6 mm thick.
  7. Bake at 180°C for about 15 minutes.

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