ALMOND BISCUITS
DIFFERENT VARIANTS OF ALMOND BISCUITS WITH CHOCOLATE CHIPS
Difficulty level
DIFFERENT VARIANTS OF ALMOND BISCUITS WITH CHOCOLATE CHIPS
Ingredients
| MOGADOR PREMIUM | g 900 |
| all-purpose flour | g 550 |
| unsalted butter 82% fat | g 600 |
| PEPITA FONDENTE 1100 | g 300 |
Ingredients
| VIENNESE | g 900 |
| all-purpose flour | g 550 |
| unsalted butter 82% fat | g 600 |
| PEPITA FONDENTE 1100 | g 300 |
Ingredients
| MANTECA | g 900 |
| all-purpose flour | g 550 |
| unsalted butter 82% fat | g 600 |
| PEPITA FONDENTE 1100 | g 300 |
Ingredients
| MANDEL ROYAL | g 900 |
| all-purpose flour | g 550 |
| unsalted butter 82% fat | g 600 |
| PEPITA FONDENTE 1100 | g 300 |
Ingredients
| AMANDA | g 900 |
| all-purpose flour | g 550 |
| unsalted butter 82% fat | g 600 |
| PEPITA FONDENTE 1100 | g 300 |
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.
