There’s something special about baking with children. How can one not melt at the sight of their little hands stirring and sneaking chocolate when they think no one is looking? This, as well as the warm kitchen filled with laughter, creates the kind of memories that stay with us. And what better way to make memories than with the ever-classic digestive biscuits? So how do we make these chocolate digestive biscuits)

How to Make Digestive Cookies

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

Preheat the oven to 160°C /320°F

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

Leave the biscuits to cool completely before dipping them in chocolate.

If you liked the homemade chocolate digestive biscuits. Please give it a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Another Cookie Recipe You Might Love

Chewy Oat Cookies with Coconut

Chewy oat cookies with desiccated coconut that aren’t overly sweet. Make them laced with demerara sugar or chocolate chips. ready in 30 minutes. Bake sale anyone!

Print Recipe

Homemade Chocolate Digestive Biscuits

(+6 rating, 2 votes)

Loading...

Dessert – English

By Angela

Prep Time: 1 hour 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour 30 minutes

Classic digestive biscuits dipped in milk chocolate

Ingredients

• 150g/ 1 cup wholemeal flour
• 110g/ 1 cup rolled oats
• 80g/ 1/3 cup granulated sugar
• 1-2 tablespoons milk
• 125g unsalted butter
• 5g / 1/2 tsp baking soda
• 150g milk chocolate (you can use dark chocolate if you prefer)

Instructions

1

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

2

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

3

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

4

Preheat the oven to 160°C /320°F

5

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

6

Leave the biscuits to cool completely before dipping them in chocolate.

Coconut chocolate sticks are an easy decadent treat to keep at home for when your cravings are all over the place. You want cookies, or maybe something crunchy, coconutty (if there is ever such a word) but wish you could have that slightly bitter dark chocolate aftertaste to marry the sweet coconut stick flavors. Then these coconut chocolate sticks will scratch that itch, hahaha did I just say that?

Okay, I know, that paragraph was a mouthful. But make these, because I believe that if you like coconut desserts; then these easy coconut chocolate sticks will be something you make more than once.

Do you ever have moments where it feels like all the desserts in your pantry just won’t cut it? Well, that was me right before I dashed into the kitchen to empty out my last bag of desiccated coconut.

In all honesty, I was craving some childhood dessert. It was a block of crunchy food-colored desiccated coconut that was highly addictive, boy does that bring back memories. But enough about me!

Here’s How to Make Coconut Chocolate Sticks

Step 1: Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.

Step 2: Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.

You can test by scooping some between your thumb and index finger, the liquid should not be grainy as that means the sugar has not yet dissolved.

Step 3: Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.

Leave ample space between each because they will expand as they bake.

Step 4: Bake for 35 minutes. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom). Then stick 2 pieces together to form a ‘small log’. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper.

If you prefer to have the sticks soft and chewy, you can already dip them in chocolate at this point. Otherwise, bake them for a further 15 minutes which would result in them being crunchier.

Step 5: Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set before you serve.

Please give the coconut chocolate sticks a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

4 Ingredients Coconut Macaroons

An intimidating French recipe made simple. 4 ingredients to a coconut macaroon that’s beautifully golden on the outside and soft on the inside dipped in chocolate.

Print Recipe

Coconut Chocolate Sticks

(+10 rating, 2 votes)

Loading...

Dessert – International

By Angela – Serves: 6

Prep Time: 45 minutes – Cooking Time: 50 minutes – Total Time: 1 hour 35 minutes

Ingredients

• 2 egg whites
• 120g granulated sugar
• 100g desiccated coconut
• 150g dark/milk chocolate

Instructions

1

Preheat the oven to 120°C / 248°F

2

Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.

3

Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.

4

Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.

5

Leave ample space between each because they will expand as they bake.

6

Bake them for 35 minutes carefully rotating the baking tray halfway through. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom).

7

Once the coconut sticks have cooled, start preheat the oven again to 130°C / 266°F while you work on the coconut sticks

8

Then stick 2 pieces together to form a 'small log' and repeat with the rest. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper. Bake them for 10 minutes, rotating the baking tray and flipping the coconut sticks halfway through for even browning.

9

Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set.

10

Serve & enjoy!

Growing up, my siblings and I had a more spiritual approach to Christmas. But we also knew that in other parts of the world, it was a time when those who didn’t, took time to enjoy the company of family and friends as well as exchange gifts.

Over time, this as well as other traditions have been blended into our Christmas holidays. One of which is my daughters and I making these almond Christmas cookies with chocolate.

What started as a desire to make Christmas cookies, turned into an experiment to give them an almond flavor which then bore a curiosity of what they might taste like dipped in chocolate.

But what I came to realize is that hidden behind that chocolate curiosity, there may have been a wish to make decorated Christmas cookies that didn’t include royal icing.

Ouch yes, I know I am breaking tradition here. But I wanted to make Christmas cookies that weren’t overly sweet which is what sadly, royal icing is all about. But other than that, I am not the best at decorating cookies but wanted them to be just as festive. And knowing that I wasn’t alone in this royal icing non-decorating pool of home bakers– I figure why not dunk the Almond Christmas cookies in chocolate and use that to decorate instead? So here goes…

How to Make Almond Christmas Cookies With Chocolate

Step 1: Cream the softened (not melted) and caster sugar until the butter turns pale and is of a creamy consistency.

Step 2: Add in the eggs, vanilla, and almond extract then whisk only until incorporated.

Step 3: Sift the flour, almond flour, baking powder, cream of tartar, and salt over the butter mixture.

Use a spatula to combine, then whisk using a hand/stand mixer on low speed, then once most of the flour is incorporated, mix on medium speed just until there are no flour pockets on the bottom of the bowl.

Step 4: Divide the cookie dough into 2. You need to roll out each portion into 1/2 inch thick, so prepare 2 sheets of parchment paper and put the dough in the middle. Use your hands to shape it into a ball then cover it with the other parchment paper, and roll it out. When done, put it in the fridge for 30 minutes.

Step 5: Lightly dust your working surface with some flour then very gently peel off the parchment paper from the cookie dough.

Brush some flour onto the dough and flip it onto your working surface as you peel the other side of the parchment paper off and lightly dust it with flour then roll it to a thickness of 1/4 inch before cutting out the shapes and placing them on a baking tray lined with parchment paper.

Let the cutout cookies rest in the fridge for 15 minutes. Roll the leftover bits of cut-out pieces of dough into a ball and store it in between parchment paper as you did before to be used for more cookies.

Step 6: preheat the oven to 175°C /347°F for at least 5 minutes before taking the cookies out of the fridge. Bake for 13-14 minutes making sure to rotate the baking tray halfway through for even baking and browning.

Step 7: Melt the dark chocolate in the microwave or over a bain-marie while the cookies cool. Then dip the completely cooled cookies into the dark chocolate and leave them over a wire rack. While they set, start melting the white/milk chocolate if using then proceed to decorate your cookies.

Store your Almond Christmas cookies with chocolate in an airtight container preferably in the fridge.

Please give the Almond Christmas cookies a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

Easter Cookies Inspired by Figolli

Easy marzipan sandwiched Easter cookies, dipped in chocolate.

Print Recipe

Almond Christmas cookies with chocolate

(+11 rating, 3 votes)

Loading...

dessert – International

By Angela – Serves: 10

Prep Time: 55 minutes – Cooking Time: 14 minutes – Total Time: 1 hour 9 minutes

These Almond Christmas cookies with chocolate are snappy, not overly sweet with a slight tang from the cream of tartar and the chocolate just wraps it up to another level. The perfect addition to your homemade Christmas gift bag.

Ingredients

• FOR THE COOKIES
• 227g unsalted softened butter
• 236g granulated sugar
• 1 medium egg plus 1 egg yolk
• 3/4 teaspoon vanilla extract
• 1 teaspoon almond extract
• 90g almond flour
• 277g plain flour / all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cream of tartar
• FOR THE DECORATION
• 250g chocolate of your choice (milk, dark or dark chocolate)
• 150 chocolate to be used for decoration

Instructions

1

Cream the softened butter and caster sugar until the butter turns pale and is of a creamy consistency.

2

Add in the eggs, vanilla, and almond extract then whisk only until incorporated.

3

Sift the flour, almond flour, baking powder, cream of tartar, and salt over the butter mixture. Whisk with the stand mixer on low speed, then once most of the flour is incorporated, mix on medium speed just until there are no flour pockets on the bottom of the bowl.

4

Divide the cookie dough into 2. You need to roll out each portion into 1/2 inch thick, so prepare 2 sheets of parchment paper and put the dough in the middle. Use your hands to shape it into a ball then cover it with the other parchment paper, and roll it out. When done, put it in the fridge for 30 minutes.

5

Lightly dust your working surface with some flour then very gently peel off the parchment paper from the cookie dough.

6

Brush some flour onto the dough and flip it onto your working surface as you peel off the other side of the parchment paper and lightly dust it with flour before cutting out the shapes and placing them on a baking tray lined with parchment paper. Let the cutout cookies rest in the fridge for 15 minutes.

7

Preheat the oven to 175°C/347°F for at least 5 minutes before taking the cookies out of the fridge. Bake for 13-14 minutes making sure to rotate the baking tray halfway through for even baking and browning.

8

Melt the dark chocolate in the microwave or over a bain-marie while the cookies cool. Then dip the completely cooled cookies into the dark chocolate and leave them over a wire rack. While they set, start melting the white/milk chocolate is using then proceed to decorate your cookies.

9

Store them in an airtight container preferably in the fridge.

I was so tired I collapsed on my bed, switched on my laptop, and lazily reached out for the crunchy cluster granola; sadly this was yet another night that I was determined not to make my way to the kitchen.  Blame it on spending the whole day on my feet serving canapés at cocktail parties, lunch, and dinner, then using up all the strength I have left on reserve to clean it all up and set up to do it all again?

If I wasn’t so busy moving this and that table or chair, running up and down those stairs I’m sure I might have packed on a few pounds seeing as I lived on cereal, yogurt, snicker bars, and leftover sweets from conference meetings- yap you guessed it, I was a conference and banqueting intern!!! Good old days, sigh… not so much!

You see, I built a habit of snacking on cereal- while watching movies or just passing through the kitchen on my way to the sink from the fridge… well you get the gist. It would have been nice to know how to make my own healthier granola clusters and save my poor shallow intern pockets a penny or two as all it would take are a few ingredients and the best part would be that I GET TO CHOOSE WHAT I WANT IN IT without having to buy the pack even though I wish I could edit out the pumpkin seeds (major eye roll).

Why Should You Make Your Own Crunchy Cluster Granola?

Well, it’s EASY, and you get to CUSTOMIZE IT USING ONLY THE INGREDIENTS YOU LIKE! Could it get better? Yes, if you are into counting your calories and being aware of what is in your cereal, this takes care of that!

Let’s face it, more and more irrelevant ingredients are added to store-bought foods that need not be. So, here’s how you take baby steps toward taking better care of yourself.

Homemade Crunchy Cluster Granola Recipe Ingredients & Alternatives

Coconut flakes: If you are unable to find these in the store, you could use slivered almonds (without skin), that is, if you like them.

Egg whites: So what’s up with the egg whites? Well, they make the clusters oh so much crunchier! 

How to Make Crunchy Cluster Granola at Home

It’s as simple as mixing the oats and desiccated coconut with a pinch of salt. Then whisk the maple syrup, syrup, and coconut oil together before pouring it over the dry mixture.

I use a chopstick so that I do not ‘break’ the clusters. Then in goes the egg white which should be whisked until frothy before evenly pouring it over the cereal mixture.

Pour the cereal over a baking tray lined with parchment paper and you could make more clusters by rolling a few into tiny balls or pinching a ‘cluster’ between your fingers while pressing it onto the baking tray.

Bake (on the second rack from the bottom) at 145°C / 293°F for 40 – 45 minutes making sure to rotate the pan halfway through for even browning.

Let it cool completely before adding chopped chocolate and other preferred ingredients.

I hope you loved every crunchy bite of the cluster granola with chocolate and coconut!

Please give the Crunchy Cluster Granola recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Might Also Love

Coconut, Almond and Chocolate no-bake Granola Bars

Quit digging into your pockets for store-bought versions. Make your own no-bake granola bars filled with coconut, crunchy almonds, and chocolate!

Print Recipe

Crunchy Cluster Granola With Chocolate & Coconut

(+11 rating, 3 votes)

Loading...

Breakfast – International

By Angela – Serves: 4

Prep Time: 5 minutes – Cooking Time: 45 minutes – Total Time: 50 minutes

Homemade cereal has never been so easy to make! This granola is crunchy and filling while satisfying your sweet tooth.

Ingredients

• 2 cups (160g) wholegrain rolled-oats
• 1/2 cup (52g) finely shredded unsweetened coconuts
• Pinch of salt
• 2 tablespoons (12g) Coconut oil
• 1/4 cup (68ml) maple syrup
• 1/8 cup (30ml) golden syrup
• 1 egg white
• 1 cup of chopped dark/milk chocolate
• coconut flakes

Instructions

1

Heat the oven to 145°C / 293°F and line a large baking tray with parchment paper.

2

In a large bowl mix the oats and desiccated coconut, and ensure you do not have the finer ingredients resting on the bottom.

3

Whisk the coconut oil, syrup, and maple syrup then pour it over the oats mixture. Combine preferably using a chopstick if you have.

4

In a separate bowl whisk the egg whites until frothy then pour it over the oats and mix before tipping the mixture onto the lined baking tray.

5

Evenly lay the oats onto the parchment and bake for 40 - 50 minutes. Halfway through, turn the baking tray to ensure even browning and baking.

6

When done, take them out and leave them on the wire rack for at least half an hour to completely cool and harden then mix in the chocolate chunks, coconut, and other preferred ingredients.

7

Store in an airtight container

There are many things I discovered and loved about Switzerland apart from my endless pursuit of cheese fondue and palmiers for breakfast. I also had a seeming constant craving for coconut macaroons. I enjoyed them so much that they overtook my love for chocolate. And whilst I could go on and on reminiscing about my bountiful younger years, I am sure that’s not what you are here for. Here’s why you should make these coconut maracoons with chocolate for dessert or for afternoon tea.

watch & follow on TikTok thank you

In spite of their intimidating name, coconut macaroons are shockingly easy to make. In fact how to make them can fit in one sentence. Just whisk the sugar and egg whites, then pour in the shredded coconut; stir until homogeneously incorporated, shape, and bake.

Homemade gift set or Bake sale anyone! Well here’s an idea, wow them with coconut macaroons which have a flair of elegance yet require zero effort to make.

Got kids? Well, making coconut macaroons is a great idea to keep them preoccupied whilst scoring some ‘bonding time’.

How to Make These Easy Coconut Macaroons for Dessert

Preheat the oven to 120°C / 248°F and line a baking tray with parchment paper

Whisk the egg whites and sugar, then pour in the shredded coconuts and mix.

Scoop about a heaping tablespoon worth of the coconut mixture and tightly squeeze (otherwise they risk falling apart) it in your palm then shape it into a cone, do the same for the rest.

Bake for 45 minutes or until lightly golden brown. Let them cool completely, then if using chocolate, melt it and dip the coconut macaroons in it. Then drip some chocolate over the macaroons.

Weren’t the coconut macaroons easy and delicious? If so, I would immensely appreciate it if you could rate it below. If you didn’t enjoy it, please tell me why  . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, TikTok, or subscribe on Youtube or below to be notified of new posts by email.

Another Easy Coconut Dessert To Try

Coconut Chocolate Bars

Homemade chocolate bars with a desiccated coconut filling.

Print Recipe

Coconut Macaroons with Chocolate

(+11 rating, 3 votes)

Loading...

Dessert – French

By Angela – Serves: Makes 11

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

An intimidating French recipe made simple. 4 ingredients to a coconut macaroon that's beautifully golden on the outside and soft on the inside dipped in chocolate.

Ingredients

• 71g Egg whites (from 2 eggs)
• 155g Shredded coconut
• 120g Granulated sugar
• 130g Dark/Milk chocolate

Instructions

1

Preheat the oven to 120°C / 248°F and line a baking tray with parchment paper

2

Whisk the egg whites and sugar, then pour in the shredded coconuts and mix.

3

Scoop about a heaping tablespoon worth of the coconut mixture and tightly squeeze (otherwise they risk falling apart) it in your palm then shape it into a cone, do the same for the rest.

4

Bake for 45 minutes or until lightly golden brown.

5

Leave to cool completely on a wire rack, and line another tray with parchment paper.

6

Melt the chocolate and separate 1/4 of it for decoration (if you intend to drizzle some on top of the macaroons) then dip the macaroons in it and let the excess drip before setting it on the parchment-lined tray.

7

Drizzle chocolate on the macaroons and leave to set.

8

Store in an airtight container.

What do Easter cookies and Malta have in common? A lot, that’s what! Malta has been home for the past 2 years, other than its famous beaches and picturesque houses and views. The island is known for its more than 300 churches, with some dating back centuries.

And with that is the tradition of celebrating Easter with parades featuring Shrines of Jesus and Mary. But another festive process that children can take part in is making Figolli – which are the inspiration behind these easter cookies I am about to share with you.

How to Make These Figolli Inspired Easter Cookies

Well, let’s start with the part where it doesn’t follow your typical chocolate chip cookie steps of creaming butter and folding in the dry ingredients and chocolate chips.

When making these Easter cookies, you would first mix the flour, sugar, salt, and orange zest. Then process in the cold butter until it forms what resembles a crumbly dough. Finally, add the egg yolks and vanilla extract to combine until it all comes together into a ‘block’ if you will. Now split the dough into equal weights and wrap them in cling film.

While the cookie dough chills in the fridge. Move on to make the marzipan by whisking the icing sugar and ground almond. Then add in the egg whites and almond essence to mix until it’s all incorporated then wrap in cling film as well to chill in the fridge for an hour.

And onto the rolling! Work with one cookie dough at a time by placing it between lightly floured parchment paper, and rolling it out into a large circle of 1/8 inch thick. Next, roll the marzipan in between another floured parchment paper, and stack it onto the other rolled-out cookie dough and gently peel off the parchment paper.

It may happen that the dough is quite firm when you take it out of the fridge, so while you roll it out just pinch and push the cracked bits back together.

After rolling out the last cookie dough, layer it over the marzipan which should now be sandwiched between the two. Then gently give it one final roll to mesh the doughs together.

Typically Figolli are cut out using rabbit, sheep, eggs, the Madonna, duck, or fish shapes. Should you choose to make them, I believe the Maltese will be forgiving should you not have these on hand and choose other readily available cookie-cutter shapes. For these Easter cookies, I used my floral preferred shape.

And bake the easter cookies at low temperatures of 170°C / 338°F for about 17-20 minutes (rotating the baking tray halfway) until they have a slight golden color.

Then you can decorate by dipping them in chocolate, or royal icing sugar.

Since the marzipan is quite sweet, I chose to go the dark chocolate route for the contrast. Even though my daughters ‘eat with their eyes’ (prefer colorful foods), to my surprise they devoured these Easter cookies.

Also, should you prefer, you could cut out the shapes individually without stacking the doughs together (like how they do when making the authentic Figolli cookies) to cut them at once. This would give you the option of using up the leftover cut-out bits of dough to make more cookies.

I hope you enjoyed these easy to make Figolli inspired Easter cookies, please rate them below. If you didn’t I would definitely like to know why  . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube, or subscribe below to be notified of new posts by email.

Another Chocolatey Dessert You Will Love?

Torta Caprese: Flourless Chocolate Almond Cake

This is every chocolate-loving, brownie craving, cake dreamer’s wish fulfilled! Torta Caprese is a flourless chocolate cake with a recipe that’s easy to remember and make.

Print Recipe

Figolli - Maltese Easter cookies

(+6 rating, 2 votes)

Loading...

Dessert – Maltese

By Angela – Serves: 20 cookies

Prep Time: 20 minutes – Cooking Time: 17 minutes – Total Time: 37 minutes

Easy marzipan sandwiched Easter cookies, dipped in chocolate.

Ingredients

• FOR THE COOKIE DOUGH
• 300G all-purpose flour
• 100g caster sugar
• 1/8 teaspoon salt
• 1 teaspoon orange zest
• 150g unsalted cold butter
• 2 egg yolks
• 1 tablespoon vanilla extract
• FOR THE MARZIPAN
• 210g ground almonds (without skin)
• 150g icing sugar
• 2 egg whites
• 1 teaspoon almond essence

Instructions

MIXING

1

Mix the flour, sugar, salt, and orange zest. Then add in the cold grated butter until it forms what resembles a crumbly dough.

2

Now add the egg yolks and vanilla extract, mix until it all comes together into a 'block'. Then split the dough into equal weights and wrap them in cling film to chill in the fridge.

3

While the cookie dough chills in the fridge, make the marzipan by whisking the icing sugar and ground almond. Then add in the egg whites and almond essence, mix until it's all incorporated. Wrap it in cling film as well and leave it to chill in the fridge for an hour.

ROLLING

4

Work with one cookie dough at a time by placing it between parchment paper and shaping it into a large circle of 1/8 inch thick.

If the dough is quite firm as you roll it out, just pinch and push the cracked bits back together.

5

Roll the marzipan in between parchment paper and stack the other rolled-out dough on top of it then gently but quickly flip it over so that the marzipan will be facing up.

6

And finally, roll out the last dough and layer it over the marzipan which should now be sandwiched between the two. Then gently give it one final roll to mesh the doughs together.

BAKE

7

Cut them out using preferred cookie cutter shapes and place them on a baking tray lined with parchment paper. Bake at 170°C / 338°F for about 17-20 minutes (rotating the baking tray halfway) until they have a slight golden color.

8

When they are ready, take them out of the oven and let them cool completely before decorating by dipping them in chocolate, or royal icing sugar.

9

Store in an airtight container.

I bet you already have a go-to chocolate cake recipe, but do you have a flourless chocolate almond cake recipe? Here’s why you want to try this. Torta Caprese is super chocolatey, fudgy but with a little crunch from the little bits of roughly chopped almonds and the crackly top that everyone fights for. So if you like brownies, there’s a high chance you will love this!

video

easy

children love it!

bake sale worthy

What else? It is very easy to make and has fewer ingredients than your usual chocolate cake. It is also quite easy to remember because the ground almonds, chocolate, sugar, and butter are all the same weight.

Torta Caprese’s Origins

So, the story goes back ages ago (I don’t know how long) to Capri, where a chef called Carmine was making a cake for Al Capone (the famous/infamous (depends on you) Italian gangster) and he forgot to add in the flour.

At this point, I would have loved to be a fly in the room to scope the energy and what Carmine must have been feeling the moment he realized he forgot to add in the flour! So, guns blazing and broken plates flying across the room from shots fired? No, apparently what transpired after was not what one would expect.

Apparently, Al Capone and his gang loved the cake!!! Everything else is just background noise that no one cared to remember. The Corta Caprese was the star e basta!

Disclaimer: there are a few versions of how this famous Italian flourless chocolate cake came into creation so let me know in the comments below what other interesting facts you happen to uncover Happy Baking!

How to Make Torta Caprese: Flourless Chocolate Almond Cake

The recipe ingredients for Torta Caprese make it the go-to recipe for a simple cake with a recipe that’s easy to remember.

Wet ingredients: Roughly chop the chocolate chips in a large bowl, melt them in the microwave and leave to cool.

Eggs: Separate the egg whites from the egg yolks. In a clean bowl, whip the egg whites until frothy then slowly pour in half of the sugar and whip to a stiff peak.

In a separate bowl, whip the softened butter until pale in color and doubled in volume then add in the rest of the sugar and salt to whip for a further 4 minutes. Now add the egg yolks one at a time and whisk on medium speed just until incorporated.

Combine: Pour in the cooled melted chocolate into the whipped egg yolks plus a dash of vanilla, whip for a few seconds. Then add in the almond flour, and chopped almonds (if using). Fold just until incorporated and scrape the bottom of the bowl to make sure it’s all mixed.

The mixture will seem quite lumpy at this point but do not add all the egg whites in at the same time. Add about 1/3 of the egg whites into the chocolate batter and whip until there are no streaks of egg whites- a few seconds.

Add the rest of the egg whites to the chocolate batter, and using a spatula, gently fold the mixture.

Bake: Tip the torta Caprese cake batter into the buttered cake tin (preferably a springform pan) and bake for 30 minutes in a 175°C / 347°F preheated oven. Remember to rotate the pan halfway through baking.

Test using a skewer to make sure the cake has properly baked through. It should come out with a few crumbs stuck to it. If it comes out quite wet then it needs to bake some more. Leave to cool completely.

Finish: It’s tradition to finish the cake with a sprinkle of icing sugar

Hmmm, but How Does the Torta Caprese Rise Without Leaveners?

Well, that’s where the eggs come in. You need to separate the egg whites from the yolks. Then whip the egg whites to a stiff peak, and the egg yolks until thick and doubled in volume.

Then after incorporating the egg yolks into the chocolate and flour, mix only 1/3 of the egg whites to lighten the batter. Then gently fold the rest of the egg whites into the mixture. It is the trapped air in the whipped eggs that lifts the cake.

So, how was the Torta Caprese, did you like it? Was it fudgy enough or would you have preferred to have it a little more on the dry side? How about the bits of almonds, did you add that or baked it without? Would you recommend this as a flourless chocolate cake recipe to your friends/family? If so, please give it a thumbs up below.

If you didn’t like it I would also like to know why :(. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube, or subscribe below to be notified of new posts by email.

Want More Cake? Bite Into This…

Carrot Cake With Orange Marmalade

Moist, easy-to-make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

Torta Caprese: Flourless chocolate almond cake

(+10 rating, 2 votes)

Loading...

Dessert – Italian

By Angela – Serves: 8

Prep Time: 20 minutes – Cooking Time: 30 minutes – Total Time: 50 minutes

This is every chocolate-loving, brownie craving, cake dreamer's wish fulfilled! Torta Caprese is a flourless chocolate cake with a recipe that's easy to remember and make.

Ingredients

• 130g dark chocolate
• 3 large eggs
• 130g unsalted butter
• 130g granulated sugar
• 1/4 teaspoon salt
• 130g almond flour
• 50g chopped blanched almonds (optional)

Instructions

1

Preheat the oven to 175°C / 347°F lightly butter a 9-inch round baking pan that's lightly buttered and coated with cocoa

2

Roughly chop the chocolate chips and melt them in the microwave for about 2 minutes, stirring every 30 seconds.

3

Eggs: Separate the egg whites from the egg yolks. In a clean bowl, whip the egg whites until frothy then slowly pour in half of the sugar. Whip to a stiff peak.

4

In a separate bowl, whip the softened butter until pale in color and doubled in volume, then add in the rest of the sugar and salt to whip for a further 4 minutes. Now add the egg yolks one at a time and whisk on medium speed just until incorporated.

5

Combine: Pour in the cooled melted chocolate into the whipped egg yolks plus a dash of vanilla, whip for a few seconds. Then add in the almond flour, and chopped almonds (if using). Fold just until incorporated and scrape the bottom of the bowl to make sure it's evenly mixed.

6

Tip the cake batter into the cake tin (preferably a springform pan) and bake for 30 minutes in the middle oven rack. Remember to rotate the pan halfway through baking.

7

Test using a skewer to make sure the cake has properly baked through. A few crumbs stuck to it is fine, but If it comes out quite wet then it needs to bake some more. Leave to cool completely

8

It's tradition to finish the cake with a sprinkle of icing sugar

9

Store in the fridge or on the kitchen counter

There are desserts that you ‘sweet starve’ yourself for, one bite and wham!!!! This Hazelnut & caramel chocolate squares dear reader is one such dessert that I promise will leave you wanting and anticipating for your next cheat day or treat. Crunchy hazelnuts with sweet gooey salted caramel and a slightly bitter dark chocolate to balance it all. Oh, I almost forgot the shortbread crust that holds it all together.

This recipe was inspired by Cupcake Jemma. I happened to stumble upon her video on one of those nights spent underneath the blanket trying to go undetected watching YouTube videos. You are probably wondering why I was hiding underneath the blanket? Well, I didn’t want to wake little Miss Sara.

Make these hazelnut & caramel chocolate squares to wow them during that anticipated bake sale, for yourself or a loved one. Either way, it is easy to make and is sure to be a hit! Here’s how to make it:

How to Make Hazelnut & Caramel Chocolate Squares

Make the Shortbread

The shortbread for these hazelnut & caramel chocolate squares takes a quick and easy 5 minutes. In this recipe, I do not use a food processor because I don’t think it’s a tool that most of us have. So in that spirit, I grate the butter, however, if you have a food processor you can use it in the next step.

Sift your flour, sugar, and salt into a bowl (or food processor if using) and use a spatula to mix until the dough is in little crumbs. Pour in the vanilla and quickly mix using your hands just until it comes together and forms large chunks of dough with no flour pockets as shown below.

Tip the dough into a 10 x 3-inch square baking tin lined with parchment paper, evenly spread it with your hands, and use the bottom of a glass or object with a flat surface to flatten. Fold the edges of the parchment paper onto the dough to get neat even edges.

Bake the shortbread crust 175°C / 347°F for 35 minutes rotating the baking tin halfway through to ensure even baking and browning. When it is ready, let it cool completely before topping it.

Toast the Hazelnuts

Toast the raw blanched hazelnuts over medium-high heat for 5-7 minutes giving the pan a little shake every few minutes to ensure even browning.

Once they are ready, take them off the fire and let them cool for a few minutes. Then use the bottom of a glass to gently press on the hazelnuts to split them (not crush them).

Make the Salted Caramel

Caramel or ‘liquid gold’ as I call it just sticks it all together. The recipe is as simple as adding the sugar and water to a pot and letting that turn to a syrup then caramelize and finish with the cream and a pinch of salt. Here is the easy recipe.

Top the Shortbread

The shortbread crust should be ready and completely cooled by now. Evenly spread the split hazelnuts onto it, then top that with the caramel. Give the tin a gentle tap to ensure the caramel is evenly spread then let it set in the fridge for 1 hour or the freezer for 20-30 minutes. You just want it to firm up.

While the shortbread sets, melt your chocolate. Cut the chocolate into small chunks and melt 3/4 of it in the microwave for 1 1/2 – 2 minutes, making sure to check and stir it every 20 seconds. If you do not have a microwave you can melt it in a heatproof bowl over a bain-marie (make sure the bowl doesn’t touch the water).

When the chocolate has completely melted, add the leftover chopped chocolate to it and stir until it melts. In the event that it doesn’t, pop it in the microwave (or over the bain-marie) for a few seconds until it is all melted.

Pour the chocolate over the set shortbread and quickly (because due to the difference in temperature it will solidify quickly) use a spatula to even it out. Put it in the fridge to set for 30 minutes to 1 hour. The chocolate should be firm.

Portion the hazelnut & caramel chocolate squares to your preferred size and store the leftovers in an airtight container preferably in the fridge or kitchen counter (away from heat).

Did you like the hazelnut & caramel chocolate squares, if so, I would appreciate it if you could please rate it below. If you didn’t enjoy them, please tell me why  . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, or subscribe on Youtube or by email below to be notified of new posts.

Other Chocolatey Recipes to Try

Intensely Fudgy Brownie Recipe From Scratch

A chocolate-rich, moist and decadent, fudgy brownie recipe with the famous and coveted crackled top.

Print Recipe

Hazelnut & caramel chocolate squares

(+22 rating, 6 votes)

Loading...

Dessert – International

By Angela – Serves: 16

Prep Time: 2 hours – Cooking Time: 35 minutes – Total Time: 2 hours 30 minutes

Shortbread crust with crunchy toasted hazelnuts, sweet gooey salted caramel, and a slightly bitter dark chocolate to balance it all.

Ingredients

• FOR THE SHORTBREAD
• 270g plain flour/all-purpose flour
• 100g granulated sugar
• 1/4 teaspoon sea salt
• 200g cold unsalted butter
• 1 tablespoon vanilla extract
• FOR THE TOPPING
• 150g raw blanched hazelnuts
• 360g salted caramel (see a link to the recipe above)
• 260g 70% dark chocolate

Instructions

Prepare the shortbread

1

Preheat the oven to 175°C / 347°F

2

Lightly butter and line a 10 x 3-inch square baking tin with parchment paper ensuring there is some hanging over for easier removal.

3

Add the sugar, salt, and flour into a bowl and stir to combine, then grate the butter into the bowl with the dry ingredients straight from the fridge- the butter should be cold

4

Using a spatula, mix the butter with the dry ingredients to form a shaggy mixture, then pour in the vanilla and quickly 'knead' it into the shortbread dough- it should take 1-2 minutes. There should be no flour pockets and the mixture should be in large chunks.

5

Tip the dough into the baking tin and spread it out to all corners, pressing firmly into an even layer (you could use the bottom of a glass). Next, fold the parchment paper onto the dough, pressing on the edges to form a neat edge. Repeat for all sides.

6

Bake in the middle of the oven for 35 minutes and turn the baking tin halfway through baking for even browning.

Prepare other ingredients

7

While the shortbread bakes, toast the hazelnuts

8

Put the blanched hazelnuts on a pan over medium-high heat, give the pan a little wiggle every few minutes to ensure even toasting. It should take 5-7 minutes to get them to a slightly browned color.

9

Leave to cool for a few minutes then roughly chop. (Tip: To break the nuts into halves instead of small pieces use the bottom of a glass, lightly press on the nuts until split in half.)

10

Prepare the caramel (see a link to the recipe in the post above)

11

Once the shortbread crust is ready, leave it to cool completely before topping

Bring it together

12

Evenly spread the hazelnuts over the shortbread crust and pour the caramel over it. Give the baking tin a little wiggle then let it set in the fridge for 1 hour or in the freezer for 20-30 minutes

13

Cut the chocolate into small pieces, then melt 3/4 of it in the microwave for about 1 1/2 minutes, stirring well between short bursts of 20 seconds. When it is all melted, add the 1/4 chopped chocolate to the melted chocolate and mix to melt.

14

Quickly pour the chocolate over the shortbread and use a spatula to spread it to all the corners and edges. Give the tin a wiggle to even out the chocolate and put the shortbread in the fridge for 30 minutes to 1 hour to set.

15

Portion into preferable sizes and store any leftovers in an airtight container on the kitchen counter (away from heat) or in the fridge.

If you have had Ritter sport’s chocolate covered almond bars, it might be awfully hard to forget them. I am not sure about you, but for some of us, it can be hard to find where we are. This partly led me to decide to try and make my own chocolate covered almond bars, which I have a feeling you will really like.

Ingredients for Chocolate Covered Almond Bars

Chocolate: hahahaha duh! I can almost see your eye roll as you wonder why this needed to be spelled out. Well, it does dear reader, and here’s why. Opt for good quality chocolate, whether you choose to go the dark chocolate route or the milk chocolate route. I did both.

Almonds: use almonds with skin, for that slight tang and mild bitterness that just works so perfectly with both dark and milk chocolate. The almonds should not be stale.

How to Make Chocolate Covered Almond Bars

Toasting: Measure the sugar, a pinch of salt and water into a non-stick frying pan over low heat. Stir until the sugar dissolves then toss in the almonds and keep stirring as they toast. After a few minutes, the sugar will start to caramelize but will later harden.

You may hear popping and see some unwanted smoke, so take the pan off the fire for about a minute and keep on stirring the almonds to get the hardened sugar to melt. Then put it back on the fire and keep on stirring until the almonds start to get glossy. The whole process will take anywhere from 10-15 minutes.

Transfer: the almonds onto parchment paper and using a spatula or fork, try to arrange the almonds into 2 rectangles/shapes of a chocolate bar. Do this when the almonds are still hot so that the caramelised sugar sticks the almonds together. Sprinkle a little pinch of salt over the almonds, this is optional if you do not want that contrasting sweet and salty almond flavour.

For precision, you could line 2 rectangular cake tins with parchment paper and arrange the almonds inside before proceeding to the next step.

Melt: the chocolates separately over a bain-marie or in the microwave, give them a few minutes to cool then try to evenly pour each one at a time over the almond bar, starting with the edges then moving toward the middle.

Use a spatula to even out the top of the chocolate and onto the sides of the bar to cover the almond bar

Store: the chocolates in the fridge/freezer to harden. Leave it out for a few minutes to come to room temperature before cutting.

Don’t forget to let me know if you liked the chocolate almond covered bars, if you didn’t I would definitely like to know why :(.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Print Recipe

Chocolate covered almonds

(+5 rating, 1 votes)

Loading...

Dessert – International

By Angela – Serves: Makes 2 bars

Prep Time: 1 minute – Cooking Time: 18 minutes – Total Time: 18 minutes

An easy to make dessert for chocolate lovers, made with almonds toasted in sugar and a pinch of salt, finished with melted chocolate.

Ingredients

• 130g dark chocolate
• 130g milk chocolate
• 64g granulated sugar (4 tbsp)
• 30ml water (2 tbsp)
• 170g almonds with skin
• sea salt

Instructions

1

Measure the sugar, a pinch of salt and water into a non-stick frying pan over low heat. Stir until the sugar dissolves then toss in the almonds and keep stirring as they toast.

2

The sugar will start to caramelize but will then harden. You may hear popping and see some unwanted smoke, so take the pan off the fire for about a minute and keep on stirring the almonds to get the hardened sugar to melt. Then put it back on the fire and keep on stirring until the almonds start to get glossy. The whole process will take anywhere from 10-15 minutes.

3

Transfer the almonds onto parchment paper and using a spatula or fork, try to arrange the almonds (in equal portions) into 2 rectangles/shapes of a chocolate bar. Do this when the almonds are still hot so that the caramelised sugar will stick the almonds together. Sprinkle a little pinch of salt over the almonds

4

Melt the chocolates separately over a bain-marie or in the microwave, give them a few minutes to cool then try to evenly pour each one at a time over the almonds bar, starting with the edges then moving toward the middle.

5

Use a spatula to even out the top of the chocolate and onto the sides of the bar to cover the almond bar

6

Store in the fridge/freezer to harden and let come to room temperature before cutting.

Other Homemade Bars You Might Like

Coconut Chocolate Bars

Homemade chocolate bars with a desiccated coconut filling.

An abundance of carrots with hairy sprouts is a ‘sign’ you should make carrot cake or these super moist carrot muffins with mouthwatering white chocolate and cream cheese frosting. Hahahaha I’m too cheesy! But for real, that is a mouthful that should have you salivating already. Here’s why…

Is it just me or do you also find yourself wanting to always have some homemade desserts for after meals? To have them on hand when those shameless cravings strike or to be ready for when someone stops by planned or unannounced? Better yet, have a solo afternoon tea with a comforting brew and carrot muffins?

Speaking of ‘after-meal treats’, I didn’t grow up with the concept of: “let’s have dessert after dinner”. Was that a good/bad thing? To be honest I tend to think it was a good thing for a few reasons that I will not bore you with. But I do believe that a delicious treat you would be willing to pack on a few calories for isn’t such a bad thing.

Whoops, I probably should not have said that because the pressure is on and I truly hope to deliver for you. So let’s talk about the ingredients for these delicious carrot muffins, shall we?

Carrot Muffins Ingredients.

Carrots: not sure about you but most seem to prefer to have the carrots finely grated. I tend to agree as this also allows for even cooking. Plus the alternative is biting into the carrot muffins to be met by chunks of crunchy-ish carrots which is just nope!

Oat flour: Yeah, I’m not too sure how this just made its way into the recipe but it worked! I didn’t have any oat flour when preparing for this recipe (major eye roll!) so I blended some breakfast oats and made sure to sieve them through a fine mesh.

Vegetable oil: I keep it simple and use sunflower oil, if you don’t have that you could just substitute for another mild-flavored vegetable oil.

Sugar: Oh sugar! The aim is for super moist carrot muffins, so for that and that caramelly flavor let’s use some light brown muscovado sugar.

Cream cheese: I thought the slightly tangy cream cheese flavor would be a nice contrast with the sweet white chocolate. So sadly, no substitutes here. Well, not yet anyway. But should you try one out and it’s successful, please share I used Philadelphia full-fat cream cheese for this recipe.

I hope you loved the carrot muffins and licked off all the frosting! If you enjoyed it, please rate it below. If you didn’t I would definitely like to know why  .

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Have an amazing day, and smile – just because.

You Might Like This…

Carrot Cake With Orange Marmalade

Moist, easy-to-make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

White chocolate frosted carrot muffins

(+10 rating, 2 votes)

Loading...

Dessert – International

By Angela – Serves: 11

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Deliciously moist carrot muffins made with a sprinkle of oat flour. Finished with a light, not too sweet, and slightly tangy cream cheese, and white chocolate frosting.

Ingredients

• MUFFINS
• 137g (1 cup, packed) grated carrots
• 195g (1 and 3/4 cup) Plain flour
• 54g (1/2 cup) oat flour
• 1/4 teaspoon table salt
• 1/4 teaspoon cinnamon powder
• 1 and 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 150ml (3/4 cup) sunflower oil
• 195g (1 cup) granulated sugar
• 94g (1/2 cup) light muscovado sugar
• 3 medium eggs
• 1 tablespoon vanilla extract
• FROSTING
• 200g unsalted butter at room temperature
• 200g cold cream cheese
• 80g (2/3 cup) icing sugar
• 130g white chocolate

Instructions

MUFFINS

1

Preheat the oven to 180°C/356°F

2

Set the muffin tray with the muffin cups

3

Sift the plain flour, oat flour, salt, cinnamon, baking powder, and baking soda into a bowl and set aside.

4

Pour the oil into a large bowl and add the granulated and light brown sugar to it, stir to combine then whisk in the eggs one at a time and finish with pouring in the vanilla.

5

Now add in the grated carrots and whisk, then use a spatula to fold in the flour in two batches.

6

Use an ice-cream scoop or ladle to pour the carrot batter into the muffin cups until 3/4 full.

7

Bake in the middle of the oven for 30 minutes (rotate the muffin tray halfway for even browning) or until a toothpick or skewer comes out clean.

8

Leave out to cool completely before frosting.

CREAM CHEESE FROSTING

9

Melt the white chocolate and cool completely

10

Whisk the butter and cold cream cheese on high speed for 3 minutes or until well combined

11

Add in the vanilla and icing sugar and whisk on low for a few seconds then increase to high speed and whisk until smooth

12

Pour in the white chocolate and whisk until well combined.

COMBINE

13

Use a palette knife or spoon to spread the frosting over the muffins. Alternatively, use a piping bag with preferred icing tip to top with frosting.

Notes

Leftover icing can be stored in the fridge to be used no later than 2 days after. To use, you need to leave it out for a few minutes to soften, before whipping and using on other recipes.