Ingredients for 30 biscuits

  • 700gr. all purpose flour, Rivercote
  • 1 tsp Himalayan salt, Deluxe
  • 2 tsp baking soda
  • 400gr. unsaltedbutter, Milbona
  • 600gr.sugar, Belbake
  • 2 vanilla pods, Belcake
  • 8 egg yolks
  • 100 gr.blanched almonds, coarsely chopped Alesto
  • 100 gr. black chocolate 74-81% cocoa in think chunks, Bellarom
  • 140 gr. white chocolate, in thick chunksFin Carré




  1. Mix the flour, the baking soda and the salt in a bowl.
  2. Beat the butter, sugar and vanilla in a mixer until frothy for about 10 minutes.
  3. Add the yolks.
  4. At a low speed, add the dry ingredients until you have a smooth dough.
  5. Put the dough on your working surface and divide into three equal pieces.
  6. Wrap in cling foil and put in the fridge for 30 minutes.
  7. Put on piece of dough on a floured working surface and with your hands shape the dough into a rectangle 15×20 cm.
  8. Sprinkle half the almonds and half of each type of chocolate.
  9. Shape the second piece of dough into a rectangle and sprinkle with the rest of the almonds and chocolate.
  10. Shape the third piece of dough into a rectangle and cover the previous dough.
  11. Flatten the 3 pieces of dough 5cm deep using a floured rolling pin or with your hands.
  12. Meanwhile, preheat the oven to 190 degrees C.
  13. Cut the biscuits with a round biscuit cutter (6 cm diameter).
  14. Collect the crumbs and cut more biscuits.
  15. Put the biscuits on greaseproof paper, leaving 10cm between them.
  16. Beat an egg white and a soup spoon of milk in a small bowl. With a pastry brush, brush the biscuits with the mixture.
  17. Bake until they are golden brown, approximately 20 minutes.
  18. Remove the biscuits from the baking tray and place on a cold surface for 15 minutes.