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