These are lovely little aromatic biscuits. The lavender provides a delicate perfumed note to the white chocolate and almond pieces.

Almond, White Chocolate & Lavender Crescents

Prep Time

40 minutes

Cooking Time

20 minutes

Serves

18

Ingredients

130g slightly salted butter (or margarine to make this recipe vegan)
65g light muscovado sugar
1 tsp lavender flowers, finely chopped
100g plain flour
130g ground almonds
60g whole almonds, toasted and coarsely chopped
180g white chocolate, roughly chopped. Suggestion, El Blanco or Vegan White

Equipment:
large baking tray
heatproof bowl
pan

 

Method

  1. Preheat the oven to 170°C. Line a large baking tray with baking paper.
  2. Beat the butter and sugar together in a large bowl until light and fluffy, then beat in half the lavender flowers. Mix in the flour and the ground almonds until well combined.
  3. Stir in the chopped toasted almonds and 100g of chocolate. The mixture should be a soft dough. If it is sticky, gradually blend in more flour until the right consistency is reached.
  4. With floured hands, shape portions of the mixture into crescents about 8cm long and 2cm thick in the middle and arrange on the prepared baking tray.
  5. Bake in the preheated oven for 15–20 minutes, until lightly golden. Leave to cool on the baking tray for 10 minutes, then transfer the biscuits to a wire rack to cool completely.
  6. Melt the remaining chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Using a fork, drizzle melted chocolate over the top of each biscuit. Sprinkle over the remaining lavender flowers and leave until the chocolate is set.

Ingredients

130g slightly salted butter (or margarine to make this recipe vegan)
65g light muscovado sugar
1 tsp lavender flowers, finely chopped
100g plain flour
130g ground almonds
60g whole almonds, toasted and coarsely chopped
180g white chocolate, roughly chopped. Suggestion, El Blanco or Vegan White

Equipment:
large baking tray
heatproof bowl
pan

 

Method

  1. Preheat the oven to 170°C. Line a large baking tray with baking paper.
  2. Beat the butter and sugar together in a large bowl until light and fluffy, then beat in half the lavender flowers. Mix in the flour and the ground almonds until well combined.
  3. Stir in the chopped toasted almonds and 100g of chocolate. The mixture should be a soft dough. If it is sticky, gradually blend in more flour until the right consistency is reached.
  4. With floured hands, shape portions of the mixture into crescents about 8cm long and 2cm thick in the middle and arrange on the prepared baking tray.
  5. Bake in the preheated oven for 15–20 minutes, until lightly golden. Leave to cool on the baking tray for 10 minutes, then transfer the biscuits to a wire rack to cool completely.
  6. Melt the remaining chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Using a fork, drizzle melted chocolate over the top of each biscuit. Sprinkle over the remaining lavender flowers and leave until the chocolate is set.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​