Christmas chocolate biscuits
DIFFICULTY
Intermediate
SERVINGS
4
Pers.
COOKING TIME
Prep.20min
|
Tot. 5h25min
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
Shopping list has been successfully saved to clipboard
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.
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.