CHOCOLATE AND ALMOND HEDGEHOGS

Yields36 Servings
 2 egg whites
 175 g ground almonds
 175 g icing sugar
 2 tbsp unsweetened cocoa powder, sieved
 1 tsp ground mixed spice
 1 tbsp amaretto liqueur or milk
 200 g dark chocolate
 50 g chocolate vermicelli
1

Preheat the oven to 170C/Gas 3; grease and line a large baking tray

2

Whisk the egg whites to stiff peaks then carefully fold in the rest of the ingredients

3

Spoon the mixture into a piping bag and snip the tip off; pipe 2 ½ cm rounds with a point at one end onto the baking tray

4

Bake for 20 minutes or until golden and crisp

5

Allow to cool completely before decorating

6

Melt the dark chocolate and dip the more rounded half of each biscuit first in the chocolate and then into the vermicelli, then place on a sheet of greaseproof paper to set

7

Fill a small piping bag with the remaining melted chocolate, cut off the very tip and pipe a pair of eyes on the pointed, plain end of the biscuit