These almond Easter thumbprint cookies turned out to be a real hit. They’re made with wholemeal spelt flour and ground almonds with a good dollop of amaretto chocolate ganache in the middle. Oh, and a cheeky little Easter egg perched on top – it’s all about the nest at this time of year.
Easter just isn’t Easter without a suitable bake. And as far as I’m concerned it’s all the better for the inclusion of chocolate. So, with that in mind, I wish you all a very Happy chocolate filled Easter and hope you enjoy my Simnel Mincemeat Easter Cake with chocolate apostles.
A deliciously moist light fruit cake buzzing with flavour that can be made a few days in advance or right at the last minute. It can be made at any time of the year, but this fig and mincemeat cake works particularly well as a Christmas bundt in lieu of a traditional Christmas cake.
A classic oaty traybake with added chocolate chips and pecans, layered with nectarines marinaded in Amaretto. This nectarine pecan slice is perfect for high summer when nectarines, plums, peaches and apricots are almost dripping of the fruit bowl.
Pots au chocolat is the French name for our more prosaic chocolate pots. These ones are a rich but silky smooth chocolate custard flavoured with Amaretto and decorated with a whipped white chocolate ganache and crushed amaretti biscuits. Perfect for a make ahead dinner party dessert.
This recipe for plum ripple ice cream with amaretti and white chocolate is so refreshing on a hot summer’s day. It’s also super easy to make. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti. And the tartness of the fruit complements the sweetness of the white chocolate and cream most beautifully.
A luscious, boozy, not-too-sweet, no-bake, dark chocolate tiffin. This chocolate Amaretto biscuit cake is simple to assemble but guaranteed to please. Perfect for dessert, afternoon tea or snacking.
Well, that temptress Tango Like Raindrops from Elizabeth’s Kitchen Diary, made this chocolate biscuit cake for We Should Cocoa last month and I just couldn’t resist. If you haven’t seen the mango round-up yet, do take a look.
I have seen the recipe many a time in my copy of Green and Black’s Unwrapped, but was always put off by the use of a raw egg. However, when I thought about it, I realised the egg should be pasteurised by the heat of the chocolate mixture and indeed when I read the recipe properly, that is exactly what it says. I decided to use cranberries and ginger rather than cherries and add a little Amaretto to the mix. I also used my newly created dandelion honey rather than golden syrup. Other than that, I pretty much followed the recipe!
This is how I made
Chocolate Biscuit Cake
- Melted 125g unsalted butter in a medium size pan over low heat with 3 tbsp dandelion honey and 200g dark chocolate (G&B 70%).
- Beat in a medium egg until well incorporated.
- Added a slug of Amaretto
- Added 100g of roughly broken digestive biscuits (should have been 50g, but I do like digestives in tiffin).
- Stirred in 50g whole walnuts, 50g raisins, 25g died cranberries and 25g crystallised ginger.
- Poured into a lined 20 cm sq tin and placed in the fridge to set for three hours.
- Cut into 16 squares.
This should come with a serious health warning: it is very addictive and if you have as little willpower as I do, a locked fridge might be a good idea. Despite it’s deliciousness, it was messy to eat with a very soft texture which melted all over our hands. I’m glad I’ve finally tried making tiffin with an egg, but I think I will stick to my firmer and egg fee version in the future.
It’s Easter and I haven’t made a simnel cake for a couple of years, so it just seemed the right thing to do. Last year I made these Amaretto cupcakes decorated with crystalised primroses which were delicious, but just not quite the same as a proper Easter simnel cake. I do like my traditions.
Apricots are redolent of deep summer and warm lazy days. When you’ve had your fill of the fresh ripe fruit eaten just as they are, it’s probably time to make this recipe for apricot frangipane tart. It’s a delicious fruity almond tart made with a cocoa pastry crust. Perfect for entertaining and alfresco dining.