These ginger chocolate hearts are a family recipe that was part of my mum's annual Christmas biscuit range and could never be missed. They are super easy to make and ideal for utilising egg whites.
400 grams unpeeled almonds, ground
400 grams raw cane sugar
100 grams chocolate (70%), ground
1/2-3/4 teaspoon ginger powder
3 egg whites (100-110 grams)
Additional raw cane sugar for rolling out
Dark chocolate coating
Candied ginger, preserved in syrup
1. Weigh out the dry ingredients and mix with the ginger powder in a bowl.
2. Beat the three egg whites until stiff and fold into the dry almond, sugar and chocolate mixture.
3. Sprinkle some raw cane sugar on the work surface, roll out the dough 5 millimetres thick using a rolling pin.
4. Cut out hearts using a biscuit cutter and place on a greased baking tray.
5. Bake in the preheated oven at 200°C for 8 minutes on the middle rail.
6. Leave the hearts to cool on a wire rack.
7. Melt a bar of dark chocolate in a bain-marie over a low heat and coat the hearts with it.
8. Place two finely diced pieces of ginger on each heart in the still moist glaze.
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