These delicious biccies are perfect for afternoon tea, and coeliacs will be able to enjoy the amazing taste of chcoolate and date.
2 cups pure icing sugar
½ cup cocoa powder
125 g dark cooking chocolate, chopped
½ cup almond meal
½ cup chopped almonds
½ cup finely chopped pitted dates
3 free-range egg whites, room temperature, lightly beaten
- Line three large oven trays with baking paper.
- Sift sugar and cocoa into a large bowl. Stir in chocolate, almond meal, chopped almonds and dates. Add egg whites. Using a wooden spoon, stir until combined.
- Spoon tablespoons of mixture, about 4cm apart, on prepared trays.
- Cook two trays at a time, in a moderately slow oven (160C) for about 25 minutes, or until biscuits are firm. Stand on trays for 10 minutes. Transfer to wire racks to cool. Repeat with remaining tray.