Chocolate and almond biscuits are Angelica’s favorite…
It may be the familiar flavor, it may be that the chocolate completely envelops the cookie in an embrace, the scent of almonds… it may be that they are so beautiful to look at… In short, they absolutely must be made… even not at Christmas :-). And to me they look like… DOUBLOONS!
Ingredients:
- 200 g of soft butter
- 120 g of powdered sugar
- 2 egg yolks
- 200 g of 00 flour
- 1 vial of almond flavoring (or add a little almond flour to the dough)
- half a sachet of baking powder
- 1 pinch of salt
- 250 g of dark chocolate
- 70 g of almond flakes (you can find them in good delicatessens)
Whip the soft butter with the powdered sugar using a hand whisk or a wooden spoon until you get a soft cream. Add a pinch of salt.
Add the egg yolks and the almond aroma vial and mix well and finally add a little at a time, sifting them together, the flour and yeast. You will get a soft and elastic dough that you will cover with film and leave to rest in the fridge for 30 minutes.
Once rested, take the dough and work it just a little so that it becomes soft and with a teaspoon make small balls that you will then flatten on a baking tray covered with paper. Keep them well spaced because they will expand a little during cooking.
Bake at 180°C for 15-20 minutes until cooked, without browning (they should remain white).
Let them cool completely – otherwise they will crumble – and place the biscuits on a surface covered with silver paper.
In the meantime, preheat the oven to 200°C and toast the almond flakes for a few minutes, until they start to brown.
Melt the dark chocolate in a bain-marie and, once perfectly hot and liquid, cover the biscuits on the surface, helping yourself with a teaspoon to distribute it evenly.
Sprinkle them with toasted almond flakes and let them solidify completely (for several hours).
Beautiful, don’t you think? And so good. I really have a weakness for them 😀
