The main ingredient is roasted almonds, and coated with a fat, fluffy and crunchy cookie dough mixture, dipped in chocolate liquid and then sprinkled with a garnish of chopped almonds.
Ingredients:
- 250g of almonds
- 100g chopped almonds
- 250g of butter
- 94g/3/4 cup icing sugar
- 2 egg yolks
- 250g / 2 cups wheat flour
- 200g / 4/5 cup corn flour (OR 3/4 cup + 1 tablespoon corn flour)
- 2 tablespoons of rice flour
- 50g / 1 1/3 corn flakes powder or can replace almond powder
- 2 tablespoons milk powder
- 500g cooking chocolate (milk or dark chocolate compound)
- 1-2 tablespoons of shortening
How to Prepare:
- Roast almonds and chopped almonds.
- Bake almond kernels at 150 °C for 10 min.
- Chopped almonds cook faster than almond kernels, so remove them early.
- Finely grind cornflakes.
- Sift wheat flour, corn flour and rice flour.
- Beat the butter with the powdered sugar.
- Add egg yolks.
- Add the sifted flour little by little.
- Add cornflake powder and powdered milk.
- Knead until the dough is soft and easy to shape.
- Rest the dough for 10 minutes.
- Form the dough, pinch a little, flatten, place the body in the middle and cover.
- Knead lengthwise (within 2 cm length).
- Arrange on a tray that has been greased with butter and lined with baking paper.
- Bake in a preheated oven for 10 minutes at a temperature of 170 °C.
- When ready to bake, remove and cool on a cooling rack.
- Melt the chocolate and cook using the double boil technique.
- Add vegetable fat or shortening to the chocolate.
- When it’s completely melted, lift it up and you can dip the biscuits.
- Dip the biscuits using chopsticks and put them in a paper cup.
- You can pour the chocolate into a paper cup, whichever way you like.
- Sprinkle with chopped almonds and refrigerate until the chocolate is frozen before putting in an airtight jar.
Tip:
- Roast almonds until the smell of almond oil rises and move them in the oven once in the middle of baking.
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