Choc- Raspberry Stars


Recipe created by Almond Breeze Australia

Serves: 10
Prep Time: 2.5 hours


1 1/2 cups plain flour
3/4 cup almond meal
1/3 cup icing sugar
125g margarine
1 egg
1 tbsp Original Almond Breeze
Raspberry jam
100g dark chocolate, melted


Preheat oven to 180 degrees Celsius. Line 2 trays with baking paper
Place flour, almond meal and margarine in the bowl of a food processor. Process until it resembles fine bread crumbs
Add the egg and almond milk and process until just combined. Gently knead until mixture comes together. Shape into a disc and cover with cling wrap. Refrigerate for 30 minutes
Roll our dough on a lightly floured surface into a 3mm thick disc. Use a large star cutter to cut out hearts. Using a smaller cutter, cut out the centre of half the stars and discard.
Bake all hearts in a pre-heated oven for 10 minutes. Remove and set aside to cool
Drizzle melted chocolate over the star rounds (with middle missing) and allow to set.
Spread jam on the full stars and top with a chocolate-drizzled star. Repeat for all biscuits
Set aside for 30 minutes to set. Store in an airtight container in the fridge