- 200 g Raw almonds, skin on
- 140 g icing sugar
- 2 egg whites
- 50 g dark chocolate
- light flavoured oil (for greasing)
- crushed walnuts (optional)
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 200C (180 Cfan forced).
Line large baking tray with baking paper & lightly grease the paper with oil.
Place almonds into TM bowl.
Mill on speed 7 for 7-10 seconds or until fine
Add the icing sugar and two egg whites and mix for 10 seconds on speed 4 or until combined.
The mixture should be a thick paste. Dry enough to be able to roll into balls but still quite sticky. If necessary adjust by adding more icing sugar or egg white.
Chill in the fridge for 30 min. Roll into 24 walnut size balls.
Place dough balls on the prepared tray, spaced well apart. Use the heel of your palm to flatten each into a thin disk.
Bake 12 minutes or until golden. Cool on rack.
Once cold, drizzle with melted chocolate and scatter with walnuts if desired.
Accessories you need
I have not yet tried it, but I would think that raw sugar could be used instead of icing sugar and milled at the start with the nuts. Increase speed and mill time accordingly (perhaps 10-15 secs on speed 9?)
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