| Ingredient | Small Batch | Large Batch |
|---|---|---|
| Unsalted butter | 80 g | 133 g |
| Powdered sugar or granulated sugar | 60 g | 100 g |
| Egg yolk | 1 | 34 g |
| Salt | 2 g | 3.3 g |
| Almond flour | 30 g | 50 g |
| Cocoa powder | 15 g | 25 g |
| Cake flour (all-purpose flour works) | 100 g | 166 g |
| Sliced almonds | 60 g | 100 g |
This recipe is made with reduced sweetness, so you can increase the sugar to around 75 g (or more) and still enjoy it.
Preheat the oven to about 160 °C (320 °F). Roast the sliced almonds for 10–15 minutes until lightly golden. Cool completely in a dry place.
Sift the almond flour and cake flour separately. If the texture is coarse, pulse in a food processor until fine.
Sift the cocoa powder together with the cake flour.
In a bowl, cream the butter with the powdered sugar (or granulated sugar) until well combined.
Add the egg yolk and salt, mixing carefully to avoid separation.
Mix in the almond flour, then fold in the sifted cocoa powder and flour mixture. Do not overmix, or the texture will become tough.
Before the flour is fully incorporated, add the roasted almonds.
Once no dry flour remains, shape the dough into a log and wrap in plastic wrap.
Chill in the refrigerator for 30 minutes to overnight.
Slice into 8 mm–1 cm thick pieces and bake at 170 °C (340 °F) for about 18 minutes. Baking times may vary depending on the oven, so check carefully.
- Cool completely before serving.