Ingredients
Scale
- 145g whole almonds, skin on
- 80g sugar
- 1 large egg white
- 50g melted dark chocolate
Instructions
- Preheat oven to 180 degrees and line a baking tray with baking paper.
- Add almonds and sugar to bowl.
- Blitz on speed 9 for 20 seconds.
- Add egg white and blitz on speed 5 to combine.
- Roll into 30 small balls.
- Press down slightly and bake for 10-12 minutes.
- Once cooled, drizzle with melted chocolate.
- Store in an airtight container for 5-7 days.