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– 1 cup (150g) all-purpose flour
– 1/2 cup (50g) cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, room temperature
– 3/4 cup (150g) granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup (100g) sliced almonds
1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Mix Dry Ingredients:**
– In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:**
– In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. **Add Egg and Vanilla:**
– Beat in the egg and vanilla extract until well combined.
5. **Combine Wet and Dry Ingredients:**
– Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. **Fold in Almonds:**
– Gently fold in the sliced almonds until evenly distributed throughout the dough.
7. **Shape Biscuits:**
– Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
8. **Bake:**
– Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The biscuits will continue to firm up as they cool.
9. **Cool:**
– Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. **Serve and Enjoy:**
– Once cooled, enjoy your crunchy biscuits with a cup of tea or coffee!
#### Tips:
– For extra crunch, you can toast the sliced almonds lightly in a dry pan before adding them to the dough.
– Store biscuits in an airtight container at room temperature for up to a week.