Follow these steps for perfect results
Flaked Almonds
Flaked/Slivered
Caster Sugar
Dark Chocolate
Good Quality
Pistachios
Shelled, Chopped
Flaked Sea Salt
Preheat oven to 180°C (350°F).
Spread flaked almonds on a baking tray.
Toast almonds in the oven for about 5 minutes, watching carefully to avoid burning.
Remove almonds from the oven and sprinkle with caster sugar.
Return almonds to the oven for 1 minute.
Remove from oven and set aside to cool.
Melt dark chocolate using a double boiler or microwave.
Spoon or ladle melted chocolate into disc shapes onto a parchment paper-lined baking sheet.
Quickly scatter chopped pistachios and toasted almonds over each chocolate disc.
Sprinkle each disc with a pinch of flaked sea salt.
Chill the baking sheet in the fridge for 20-30 minutes, or until the chocolate is firm.
Carefully peel the chocolate snaps away from the parchment paper.
Serve and enjoy!
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Toast the nuts evenly for a more consistent taste.
Make sure the chocolate is completely firm before peeling from the parchment paper.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Arrange snaps artfully on a serving platter.
Serve as a dessert with coffee or tea.
Offer as part of a dessert buffet.
Pairs well with chocolate and nuts.
Discover the story behind this recipe
Common treat during holidays and celebrations.
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