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Chocolate and raspberry biscuits

 Chocolate and raspberry biscuits
Chocolate recipes from Cailler, for moments of sweet bliss: Chocolate and raspberry biscuits


Set-up and preparation: approx. 55 mins
Oven cooking time: approx. 6 mins 

  1. Beat the eggs and the sugar in a bowl with an electric whisk for approx. 5 mins, until the mixture is frothy. Mix the chocolate powder and cornflour together and add to the mixture.
  2. Add the almonds and mix into a firm dough. Flatten the dough to a thickness of approx. 7 mm, between the two sides of a cut plastic bag, refrigerate for approx. 15 minutes.
  3. Cut the dough into squares of approx. 4 cm, sprinkle with a little flour. Place a raspberry in the middle of a piece of dough, wrap it in the dough, create a ball with some flour in your hands, place on a tray lined with baking paper. Repeat for the rest of the raspberries.
  4. Cook for approx. 6 mins in the middle of an oven preheated to 240 °C. Remove the biscuits from the oven, leave to cool on a rack, dust with icing sugar. 

Can be kept for approx. 2 days in the refrigerator, covered.