1 cup of unsalted butter (200 g)
3/4 cup of confectioner's sugar (100 g)
1 pinch of salt
1 tablespoon of vanilla extract
2 cups of all-purpose flour (240 g)
200 g of bittersweet chocolate, chopped
3/4 cup of coarsely chopped nuts (90 g)
1 cup of unsalted butter (200 g)
3/4 cup of confectioner's sugar (100 g)
1 pinch of salt
1 tablespoon of vanilla extract
2 cups of all-purpose flour (240 g)
200 g of bittersweet chocolate, chopped
3/4 cup of coarsely chopped nuts (90 g)
In a medium-sized bowl, cream together the butter, confectioner's sugar, and salt
Beat at medium speed and add vanilla extract
Add flour and beat until uniform (the mixture will be firm)
Form into balls with 1 tablespoon of the dough and arrange on a baking sheet, without greasing, leaving a 2.5 cm space between each one (the ball will become a disk while baking)
Bake in a moderate oven (180°C) for 18 to 20 minutes or until the edges are golden
Remove from the baking sheet and let cool
Melt the chocolate in a double boiler and spread it on top of each biscuit
Sprinkle with nuts on top and wait until the coating becomes firm before storing in closed containers
146 calories per unit
