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