1	Toast the slivered almond in a frypan -no need to add any cooking oil- for a couple of minutes. Mix them with corn flakes.
2	Melt the chocolate in a double boiler. Let it cool down and thicken and then melt again. Mix the melted chocolate with the almonds and corn flakes.
3	Layer baking parchment on top of a tray, set a 3 in ring on top. Fill the ring with 2 Tbs of the mix, pressing down slightly to shape it. Repeat until you have 12 cookies.
4	Let it cool down. It will take about 2 hours at room temperature.

Preparation time: 45 minutes
Cooking time: 10 minutes

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		357.71
Calories From Fat (48%)		172.41
		% Daily Value
Total Fat 21.23g		33%
Saturated Fat 8.83g		44%
Cholesterol 0.00mg		0%
Sodium 138.20mg		6%
Potassium 292.04mg		8%
Carbohydrates 44.89g		15%
Dietary Fiber 2.30g		9%
Sugar 1.59g
Sugar Alcohols 0.00g
Net Carbohydrates 42.59g
Protein 5.94g		12%

Additional Tips

If you don't have a weight at hand, 3 oz slivered almonds are about 3 Tbs, heaped - 4 oz cornflakes are 3-4 cups, depending on the brand - 10 oz chocolate are about 2½ cups, grated.

Make three batches, one with dark chocolate, one using milk chocolate and a third using white chocolate. A real treat!

And consider this recipe dairy free if you only use dark -milk free- chocolate.

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