Materials:
- 200 g AFFRESCO COUVERTURE 55 (melted)
- 100 g AFFRESCO PRALINE HAZELNUT 20 BITTER
- 150 g Almond flour
- 200 g Granulated sugar
- 4 Eggs
- 1 Vanilla pod (optional)
- A pinch of salt
Preparation:
- Prepare the Oven : Preheat the oven to 180°C and line a baking tray with baking paper.
- Eggs and Sugar : Beat eggs and granulated sugar in a bowl. Continue beating until the mixture becomes white and fluffy.
- Add the Melted Chocolate : Slowly add the melted Affresco Couverture 55 to the egg mixture and mix gently.
- Add Dry Ingredients : Add almond flour, praline nuts and salt. Mix until the mixture reaches a homogeneous consistency.
- Shape : Pour the dough onto the prepared tray using a spoon and smooth the surface.
- Baking : Bake in preheated oven for 25-30 minutes. The edges of the cookie should be firm while the center should remain slightly soft.
- Cooling : Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack and cool completely.