40 pcs

30 mins + 7 hours drying

150 grams dark chocolate

200 grams granulated sugar

250 grams ground almonds

half tsp ground cinnamon

a pinch of ground cloves

2 egg whites

1 tbs kirsch

In a bowl mix all dry ingredients. Add the egg whites and the kirsch.

Mix with a fork first and then with your hands. Put the dought in the fridge for 2 hours.

Put the dough within 2 sheets of parchment paper. Use a rolling pin and roll it until 1 cm thick. Peel off the above parchment paper and cut with your preferred cookie cutter, knead the remaining bits and pieces and repeat.

NOTE: drip the cookie cutter in granulated sugar to decorate thee dyes of the biscuits.

Put the biscuits on a dripping pan coated with parchment paper. Let dry open air for 6 hours at least (better overnight). Heat oven to 180° and bake for 6/7 minutes maximum.

Financiers au Chocolat

Per 12 pezzi / 12 pcs

100 gr cioccolato fondente / 100 dark chocolate

100 gr burro / 100 gr unsalted butter

100 gr zucchero a velo / 100 gr icing sugar

40 gr farina / 40 gr all purpose flour

40 gr farina di mandorle / 40 gr almond flour

110 gr di bianchi d’uovo / 100 gr egg whites

In una piccola cesseruola fondere il burro e farlo spumeggiare finché il siero spumoso non si separa. Fare intiepidire e togliere il siero con un colino.

In a small casserole melt the butter and let it fry until the white foam separates from the fat part. Let cool down and filter to take only the clear butter.

Fondere a bagno-maria il cioccolato fondente. Unire il burro chiarificato.

In a container in bain marie, melt down the chocolate and add the butter above.

In un recipiente mettere farina, mandorle e zucchero e mescolare bene. Battere leggermente i bianchi (non montarli!) e unirli alle farine, mescolare bene.

Now mix the flour, the almonds and the sugar. Beat lightly the whites (do not whip them) and mix them with the flour mixture.

Unire ora questo composto alla crema di cioccolato. Mescolare bene.

Now add it to the chocolate and butter mixture. Mix well.

Versare negli stampi e cuocere a 170° per ca 15 minuti.

Fill in the moulds and bake for 15 minutes at 170°C.