Recipe: Chocolate Marzipan Biscuits Gluten-free
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4 oz / 100g ground almonds
4 egg yolks (use up the egg yolks from the meringues and cook at the same time!)
4 oz / 100g sugar
2 oz / 50g cocoa
Instructions:
Mix the cocoa with the ground almonds gently, before beating all the ingredients together. This is best done in a liquidiser.
Spoon the stiff mixture onto a shallow tray lined with non-stick baking parchment. Flatten each into a biscuit
Cooking:
Cook the same as for meringues
212°F 100°C
Cook slowly for three to four hours
Copyright Peter Thomson 2012-May-20
