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Christmas chocolate biscuits
DIFFICULTY Intermediate
SERVINGS 4 Pers.
COOKING TIME
Prep.20
|
Tot. 325
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Ingredients
I COOK FOR
4
-
+
150
gram
CAILLER DESSERT Dark 64%
2
Eggs
100
gram
Sugar
200
gram
Almond powder
1
pinch
Salt
0.5
tablespoon
Cinnamon
0.5
tablespoon
Cailler Cuisine Chocolate Powder
0.5
tablespoon
Flour
Dark chocolate
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.
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