ALMOND BISCUITS
Basic level
DIFFERENT VARIANTS OF ALMOND BISCUITS WITH CHOCOLATE CHIPS
MOGADOR PREMIUM |
farina "debole" |
burro 82% m.g. |
PEPITA FONDENTE 1100 |
VIENNESE |
MANTECA |
MANDEL ROYAL |
AMANDA |
Final composition
In a planetary mixer with a paddle attachment, mix all the ingredient except for the chocolate chips, which shall be gently combined later by hand, until you get a firm dough.
Refrigerate for two hours, then roll it out into a 5mm-thick layer and form biscuits using cutters of your own choice.
Bake at about 210°C.
