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Preheat oven to 150C, for this recipe
use ungreased oven trays.
-
Cream butter and icing sugar until
light and fluffy.
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Add sifted flour and cocoa and mix
well.
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Fold in almonds, chill until firm
enough to handle.
-
Roll a teaspoonful of dough at a time
into marble-size balls.
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Arrange balls on trays, spacing them
about 5cm apart.
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Bake for 20 minutes or until firm.
-
Carefully remove from baking trays.
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Roll in icing sugar while still warm.
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Finish cooling on wire racks.
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Store in layers (with greaseproof
paper between) in an airtight container.