Crisp, buttery cookies with melt-in-your-mouth interiors are made with simple ingredients and then dipped in chocolate for extra deliciousness. First, mix together ground almonds and egg whites until you get a thick almond paste. In a stand mixer, place in butter, sugar, and the almond paste, a pinch of salt, vanilla seed or extract then cream on high speed for about ten minutes with the paddle attachment until the mixture becomes light and airy.

After ten minutes, reduce the speed to low then incorporate half of the flour and 55 grams of egg whites in three batches alternating the two ingredients. Do not overmix the batter, stop mixing once all the ingredients are incorporated. Add the remaining flour the finish off by incorporating it with a spatula. Add the batter into a piping bag and pipe the biscuits in any shapes that you want in a parchment-lined baking sheet.

Bake the biscuits in 350 degrees Fahrenheit preheated oven for 15 minutes. For the chocolate, you will prepare it in a double boiler, place water over a pot of medium heat and heat it but the water should not boil then place a heatproof bowl over the pot and place the chocolate chips over the bowl and start to stir as the heat from pot starts to melt the chocolate.

Once the chocolate is melted, let it cool down then take the baked biscuits and dip half of it in the chocolate ganache then place the cookies to dry on parchment paper. What you will love about the4se biscuits is they are very flakey because they contain a lot of almonds and they just crumble ad melt in your mouth.

Ingredients;

  • 150g/ 5.29OzAlmonds
  • 2 Egg whites (for the almonds)
  • 240g/ 8.46Oz Unsalted butter, room temperature
  • 150g/ 5.29Oz Granulated sugar
  • 1/2g Vanilla bean
  • 1 pinch Salt
  • 2 Egg whites
  • 300g/ 10.5Oz Pastry flour
  • 240g/ 8.4Oz Dark chocolate

Instructions;

  1. Grind the almonds with the egg whites
  2. Cream the butter with the sugar, the almond mixture, a pinch of salt, and the vanilla seeds on high speed for 10 minutes using the paddle attachment
  3. Add slowly half of the flour, alternating it with the remaining egg whites
  4. With a spatula, incorporate the remaining flour
  5. Pipe small shell-shaped biscuits on a parchment-lined tray, using a star tip
  6. Piping suggestion: pipe some dough keeping the tip near the paper; then keep on piping raising the bag up a bit then down and at the same time towards you. Bake the biscuits for 15 minutes at 350 degrees Fahrenheit with the oven door slightly open.
  7. Temper the dark chocolate: heat it over a bain-marie of simmering water until it reaches 55°C, then chill it in an ice bath stirring continuously until it reaches 28°-29°C; finally replace for a few seconds over the bain-marie until it reaches 32°C.
  8. Dip the biscuits one by one in the tempered chocolate and let them dry for a few minutes at room temperature.