They say that you are at home chocolate biscuits and almond crocanti they taste like brownies and, truth be told, they’re quite right. They carry the same ingredients, although in different proportions, so the thing is very clear.
Like most cookies, this is a very easy recipe. You just have to mix the ingredients of the dough, make balls and bake to finish covering them with melted chocolate and almond crocanti.
It is key that they remain tender inside, so keep an eye on the cooking and remove from the oven when they are still soft. As they cool, they harden slightly and take on body, acquiring the ideal point of consistency to sink the tooth into without the risk of leaving the incisors in the attempt.
Chop the chocolate and put it in a deep bowl together with the sugar and butter. We put it on a saucepan with a little water and melt it Bain-marie, over low heat, for 15 minutes. We remove to integrate and obtain a cream.
Beat the egg and the yolk and add it to the container with the chocolate cream. We also add the flour and work the dough with the hands to make sure that it is well homogeneous.
Round small portions of the dough and place them on a baking tray, covered with parchment paper, leaving space between them. Chill in the fridge for 30 minutes. We transfer the tray to the oven, preheated to 180ºC with heat above and below, and we cook 12 minutes. Remove and let cool.
Melt the milk chocolate and dip the top of each cookie in it. Then, before the chocolate hardens, sprinkle with almond crocanti. Let cool before consuming.
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Ideal to accompany after-dinner meals, these chocolate biscuits and almond crocanti A coffee, an infusion or a glass of liquor by their side suits them very well. Although they are such a vice that you will want to eat them by themselves and with both hands. Who Forewarned is forearmed.
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