January and February are invariably the bleakest months of the year, with little doing on the gardening front and little inclination to brave the elements apart from the twice-daily dog walks. Far nicer to stay inside and gather together with family and friends in front of a blazing log fire! Fortunately it’s a busy few weeks for birthdays in my family, so plenty of excuses to get together and enjoy good food and convivial company.
A few weeks ago it was my elder son’s birthday and 14 of us gathered for a delicious lunch in an Indian restaurant at the foot of the castle (Mango Lounge – well worth a visit!), rounded off by a brisk walk in the wintery sunshine of Windsor Great Park to the raucous sound of parakeets. By the time we returned we’d worked up enough of an appetite for birthday cake and my contribution to the feast (as instructed in case the cake didn’t go round!) – chocolate amaretti bars. My son’s girlfriend is increasingly wheat-intolerant; she’s found that she feels so much better if she omits wheat from her diet and has progressed from just cutting down on bread and cake to abandoning it completely. She made the delicious birthday cake, a gooey and scrumptious chocolate mousse cake based on ground almonds, so my challenge was to produce another wheat-free treat.
Adapted from a Mary Berry recipe, the Chocolate and Amaretti Bars are wheat-free and deliciously rich, yet light at the same time, the perfect accompaniment to afternoon tea. I love amaretti crumbled into a mixture of whipped cream, natural yogurt and lemon cheese for an ultra-quick and delicious pudding, or squished in the base of a sundae dish as a speedy base for a trifle, or crushed with melted butter and brown sugar as a substitute for a fruit crumble (plums and blackberries being a particularly yummy combination). Here is Mary’s recipe, adapted ever so slightly to the contents of my store cupboard:
Chocolate and Amaretti Bars
2oz flaked almonds (or whole almonds chopped, if you prefer)
2oz pine nuts
3 tbsp golden syrup
7oz dark chocolate, chopped (I use Waitrose Belgian dark)
2 tsp cocoa powder
4oz dried apricots, chopped
1 bag (8oz) amaretti biscuits (I like Doria)
2 tbsp Amaretto liqueur (optional)
Line a deep rectangular cake tin with foil and grease lightly – my favourite one for tray bakes is 7” x 11” x 1”, but use the nearest you have. Put the almonds and pine nuts on an enamel plate in a hot oven (180°C, Gas 4) for 5 minutes or so until golden – watch like a hawk as they catch extremely quickly!). You could dry-fry them in a frying pan or toast them under the grill, but I find the oven method easiest and most reliable for an even golden colour. Put the butter, syrup and half the chocolate in a large bowl set over a pan of gently simmering water and allow to melt, stirring gently every so often. (Add 2 tbsp Amaretto liqueur if using – see below!) Remove from the heat, stir in the sieved cocoa, apricots and nuts, then coarsely crumble in the amaretti biscuits. Stir to mix evenly, then transfer to the prepared tin and level the surface with a spatula. Chill in the fridge overnight. The next day, melt the remaining chocolate (either over a pan of water as before, or I find it as easy to do this in the microwave, for 1-minute bursts, stirring after each session – it shouldn’t take more than 2-3 minutes in all, but don’t forget to stir otherwise it can burn in the centre!). Spread thinly over the top of the cake and leave until set. Cut into 18 bars with a sharp knife and serve – hopefully to general acclaim!
Next time I made these, I added 2 tablespoons of Amaretto liqueur to the chocolate mix after melting, before adding the rest of the ingredients, to make this even more almondy – even better! You can leave it out if you don’t want the alcohol hit, but it works really well. Good as an after-dinner treat, cut into daintier bars…