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Chocolate discs that are topped with pistachios and caramelized almonds and finished with a sprinkling of sea salt. Go to my site for more detailed photos!
Put the flaked almonds on a baking tray and toast them in the oven at 180 C for about five minutes. Keep an eye on them because ovens vary and they go from toasted to burnt really quickly. When done, remove them from them oven, sprinkle caster sugar over them and return to the oven for a further minute. Then remove them from the oven and set them aside.
Melt the chocolate over a double boiler. When the chocolate is melted, spoon or ladle disc shapes onto a parchment paper-lined baking sheet.
Working quickly, scatter a small amount of pistachios and almonds over each disc. Sprinkle with a pinch of sea salt, then chill the tray in the fridge for about 20-30 minutes, or until the chocolate is firm. Carefully peel the snaps away from the paper and serve.
Recipe adapted from Nigel Slater.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!