ALMOND BISCUITS
DIFFERENT VARIANTS OF ALMOND BISCUITS WITH CHOCOLATE CHIPS
Difficulty level
![](/Academy/Course%20Categories/1343060/image-thumb__1343060___auto_b492ef3e91c9043ccd499cc4b73eae8d/ricette.jpg)
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.