Chef George Tsoulis Halloween snacks that you will love.
INGREDIENTS
280 gr. all-purpose flour
2 tbsp. flaxseed
1/2 tbsp. baking soda
1/4 tbsp. salt
70 gr. granulated sugar
70 gr. brown sugar
2 egg whites from large eggs
1 egg, large
1 1/2 tbsp. vanilla extract
90 gr. chocolate tears
100 gr. almonds, uncooked
For serving:
melted white chocolate
melted chocolate couverture
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate, and is easiest to melt down for dipping.
PREPARATION & EXECUTION
1 Preheat the oven to 160 ° C, fan-assisted. Add the sugars, egg whites and the whole egg to the bucket of the mixer. Then beat with a whisk until fluffy.
2 In another bowl, add the flour, flaxseed, baking soda, salt and mix with a spoon. Once the eggs are fluffy, add the vanilla and slowly add the flour mixture. When the mixture is smooth, take the bucket out of the mixer and add the chocolate tears and the almonds, mixing them with a spatula.
3 Line the baking tray with bake paper and after dividing the dough into 2 equal parts, shape into rolls of 15 cm each. Place the dough in the pan, leaving a gap between them so that they do not stick. If we do not have a large pan, we put them in 2 pans. Bake for 30 minutes until firm and then leave to cool for 10 minutes on a grill.
4 Take a serrated knife (with a tooth like edge) and start cutting vertical diagonal slices 1.5 cm thick. Put the biscotti back in the pan, lower the oven to 150 ° C, fan-assisted, and bake for 7 minutes. Then turn them on the other side and bake for another 7 minutes.
5 When they are ready, let them cool well. Then, dip them halfway into the white chocolate and put them on a tray lined in bake paper. Let the chocolate tighten and shape the eyes with dark chocolate.
6 We serve.
(Source: Giorgos Tsoulis)
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