Delectable Almond Afghan Biscuits

My Mama's original recipe has been updated with an almond twist!

And it is made with butter that is melted, not creamed, with brown, not white sugar.

For the Biscuits:

200 grams (0.88 cup) softened butter

1/2 cup firmly packed brown sugar

3 Tablespoons dark cocoa powder

3/4 cup plain flour

1/2 cup of ground almonds

1 teaspoon baking powder

1 and 1/2 cups of lightly crushed cornflakes

For the fudge icing:

50 grams (3 Tablespoons and 2 teaspoons) of butter

2 Tablespoons dark cocoa powder

2 Tablespoons of hot water

1 and 1/2 cups of sieved powdered icing sugar

Flaked Almonds for decoration (optional)

In a medium sized pot melt the butter.

Add the cocoa and sugar. Mix.

Then add flour, almond flour, baking powder and the crushed cornflakes.

Mix until mixture forms a dough.

Roll into 12 balls and flatten each slightly with a fork.

Bake for 15 miutes at 180 degrees celcius (356 F).

While the biscuits are baking, in a small pot, melt the butter, add the cocoa and hot water.

Mix, then add the icing sugar. Mix until the mixture comes together away from the sides of the pot so that you will be able to roll it into small balls to put atop the baked biscuits.

Note that the mixture will seem extremely buttery, but that is correct.

When the biscuits are baked and just warm to the touch, roll the icing into small balls and place atop the biscuits pressing firmly down with a teaspoon.

You can decorate the tops with slivered almonds pressed into the icing if desired.

Yield 12 biscuits.

They keep well in an airtight container in a cool pantry.

Note: The fudge icing may seem too buttery, but this will dry out and set.