200 g of bittersweet chocolate, chopped
1/2 cup (100 g) unsalted butter
1 1/2 cups (270 g) all-purpose flour
3 eggs
1 1/2 cups (180 g) whole wheat pastry flour
1 cup (120 g) toasted hazelnuts or almonds, skinned and chopped
200 g of bittersweet chocolate, chopped
1/2 cup (100 g) unsalted butter
1 1/2 cups (270 g) all-purpose flour
3 eggs
1 1/2 cups (180 g) whole wheat pastry flour
1 cup (120 g) toasted hazelnuts or almonds, skinned and chopped
Melt the chocolate and butter in a small saucepan over low heat in a water bath
Transfer to a large bowl and let cool for 3 minutes
Beat with an electric mixer, adding the sugar and eggs one at a time
Reduce speed and add the all-purpose flour, just until combined
Add the toasted nuts and mix
Shape into small mounds about 1 tablespoon each, leaving about 2.5 cm between each cookie
Place on a baking sheet
Bake for 15 minutes in a moderate oven (180°C), or until set
Let cool on the baking sheet and then store in closed containers
Approximately 47 calories per unit
