Christmas chocolate biscuits

DIFFICULTY
Intermediate
SERVINGS
4
Pers.
COOKING TIME Prep.20min | Tot. 5h25min
Christmas Autumn/Winter Intermediate Between 15 and 30 min
0

INGREDIENTS

I COOK FOR
- +
  • 150,00 g
    CAILLER DESSERT Dark 64%
  • 2,00
    Eggs
  • 100,00 g
    Sugar
  • 200,00 g
    Almond powder
  • 1,00 pinch
    Salt
  • 0,50 tablespoon
    Cinnamon
  • 0,50 tablespoon
    Cailler Cuisine Chocolate Powder
  • 0,50 tablespoon
    Flour
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    INSTRUCTIONS

    1 In a bowl, combine the almonds and all the ingredients. Add the egg whites.

    2 Melt the chocolate in a bain-marie and incorporate it into the mixture.

    3 Form a ball. Leave to rest for 2 hours in the fridge.

    4 Roll out the dough to approx. 1 cm thick, on some sugar or between the two parts of a plastic bag cut on the sides.

    5 Cut out several shapes with a cookie cutter.

    6 Dry the biscuits on two trays lined with baking paper at room temperature for approx. 5h or overnight (do not cover them).

    7 Bake for approximately 4 min. in the middle of an oven preheated to 240°C. Take out and let cool on a rack.

    4
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