- flour - 1 1/2 cups
- blanched almonds - 1/2 cup
- cocoa - 3 Art. spoons
- baking powder - 1/2 teaspoons
- ground allspice and cloves - 1/8 teaspoons
- salt - 1 pinch
- sugar - 3/4 Cups
- unsalted butter, room temperature - 8 st. spoons
- extract of vanilla - 1/2 teaspoonfuls
- big egg - 1 piece
- melted and chilled bitter chocolate - 60 Grams
1. Cut or grate almonds. Mix the flour, almonds, cocoa, baking powder, spices and salt in the food processor, until the almonds are ground. Put the mixture on a sheet of waxed paper. Mix the butter and sugar with a mixer for 15 seconds. Add the vanilla extract and eggs, beat for 30 seconds, then scrape off the remainder of the mixture from the edges of the bowl and whisk for another 30 seconds. Add the chocolate and whip. Finally, add the dry ingredients and whip until smooth. You should get a soft and very pliable dough. Put the dough on the work surface. 2. Divide the dough in half and roll out each piece in a log 17-20 cm in length and 2.5 cm in diameter. Place in a food film and refrigerate for at least 4 hours. The dough can be hermetically wrapped and cooled for up to 4 days or stored frozen up to 2 months. In this case, bake cookies without defrosting - just add 1 or 2 minutes to the baking time. Preheat the oven to 190 degrees with the counter in the center. To lace the two baking sheets with parchment paper or silicone mats. Using a thin knife, cut the logs into slices 8 mm thick and lay them on the baking sheets at a distance of 2.5 cm from each other. 3. Bake the biscuits for about 7 minutes until the surface becomes dry. Cool on the baking sheet for 1 minute, then cool to room temperature. Keep the cookies in the container for 4 days.
Servings: 10-15