This recipe will take some of your time, but believe us, it’s well worth the wait. Instead of dumping tons of chocolate, we opted for a lighter combination of ingredients, perfect if you’re keeping an eye out for extra pounds.
2 cups sugar
¾ cup cocoa powder (unsweetened)
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup blanched slivered almonds
- Preheat your oven to 350 degrees F.
- Combine all the ingredients (except the almonds) in a large bowl, then make sure to mix them well. Once mixed, put the almonds in the bowl and stir until blended well – the dough should be thick and somewhat sticky.
- Take half of the dough and put it on a 10×15 inch cookie sheet. Optionally, you can coat the sheet in nonstick baking spray before placing the dough. Form a somewhat rounded 4×12 inch loaf from the dough, and make sure it’s about three-quarters of an inch thick. Do the same with the other half of the dough on a second cookie sheet and let them bake for 30 minutes.
- Remove from oven and reduce the heat to 325 degrees F, wait about 25 minutes for the loaves to cool, then cut them into half-inch thick slices. Cook the slices for another 15 minutes, turn them around and bake for another 15 minutes until they are very crisp. Allow to cool completely before serving.