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1
toast the almonds lightly: preheat the oven to 180 degrees C. Place almonds on an oven tray; bake for about 5-6 minutes or until browned.
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2
Cool.
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3
Place the chocolate and a knob of butter in a double boiler or in a heatproof bowl set over a saucepan of simmering water.
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4
Stir until melted then remove from heat.
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5
Add the egg yolks, sugar and vanilla seeds to the bowl and beat together for five full minutes until light and fluffy.
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6
Add half teaspoon of baking ammonia dissolved in 20 milliliter of very strong espresso coffee.
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7
Gradually add melted chocolate, two tablespoons of Rhum and continue beatingFinally add flour and almonds and stir with a spoon until well combined (do not overmix).
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8
Youll obtain a rather compact, sticky dough.
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9
Cover and refrigerate for 30 minutes.
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10
Put the dough on a floured surface (the dough will be a little sticky) and form the dough into a long roll with the width of three fingers and the height of one.
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11
Place the rolls on the sheet that youve previously covered with baking parchment and make sure theyre a bit distant from each other since the dough is going to rise quite a lot.
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12
Press the rolls gently with your hands to flatten them a bit.Bake for 20-25 minutes (180 degrees C).
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13
Remove from the oven and set aside to cool.
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14
When the biscuit has cooled, cut the roll diagonally at about one finger width intervals.
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15
Place each biscuit disc onto a baking tray and return to the oven (160 degrees C) for a further 10 minutes, or until crisp and cooked through.
