Almond Truffle Slice（杏仁巧克力块）

圣诞节的脚步越来越近，

安迪也放肆的做起一道道的甜品，

感觉上就是开心，

虽然我不吃，看到家人朋友喜悦满满的享用，

我觉得我也开心。

第一次用15年前，安哥宋给我买的第一本西式甜点食谱 ，

做了这很浓郁的Almond Truffle Slice，

其实食谱是全英文，我也不知华语应该如何称之，

直接的翻译 - 杏仁巧克力块，

如果错了，还请懂晓的姐妹给与纠正，

谢谢：）

应该是安迪功力不足，巧克力块没有工整的外貌，

小小的安慰是，内涵十足，

浓郁的巧克力，香脆的杏仁粒，香浓的rum,

偷偷的 舔了一小口，

有甜蜜到醉的感觉哦！！！！

这种口感丰富，又带喜气洋洋的甜点，

真的很适合在这种喜悦满满的圣诞月享用，

至少在安家，我们是这样认为的。

 Almond Truffle Slice
Makes 32 pieces

Ingredients:
100g almonds, toasted
90g butter
1/3 cup c caster sugar
3/4 cup plain flour
1 1/2 tbsp cocoa powder

Chocolate brandy icing:
200g dark chocolate, chopped
1/2 cup cream
2 tsp rum/brandy

Method:
1. Preheat oven to 180°C. Line a lightly greased 16 x 16 cm square baking tray with baking paper, over-hanging two opposite sides.
2. Beat butter and sugar until light and creamy. Sift the flour and cocoa powder into the butter mixture. Press evenly over the base of the tray and bake for 15-20 minutes, or until firm. Leave to cool completely.
3. To make the chocolate brandy icing, put the chocolate and cream into a small pan. Stir over low heat until the chocolate has melted and the mixture is very smooth, being careful not to overheat. Cool slightly, then stir in the brandy or rum.
4. Stir the almonds into the icing, then pour over the cooled pastry base. Refrigerate for several hours or until the topping is firm. The slice is very rich so cut into small pieces to serve.

Tips:
This slice can be stored in an airtight container but is not suitable for freezing.

 这就是安哥宋，给安迪买的第一本食谱，

迟到今天，才第一次从里边做出一道甜品，

难怪安哥再也不买第二本咯，

圣诞月快乐！

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.