Crunchy Chocolate Biscuits

Preparation

1

Line the baking sheets with parchment paper and grease the paper with butter

Preheat the oven to medium temperature

In a large saucepan, combine the heavy cream, honey, and almond flour and stir over low heat until it comes to a boil

2

When it starts to boil, stop stirring and let it cook for 15 minutes or until it reaches a ball stage (when you place a small amount of the mixture in a bowl with water, it should form a soft-ball consistency)

3

Remove from heat and add the dried fruits

Stir quickly and distribute spoonfuls of the mixture onto the prepared baking sheets, leaving 8 cm of space between each biscuit

4

Bake for 10 minutes or until the mixture starts to spread and bubble

Remove from oven and let it rest for a minute

Use a spatula to join the edges of each biscuit, shaping them into circular shapes

5

Return to oven for another 2 minutes or until golden brown

Remove and let cool completely

Carefully remove the biscuits from the parchment paper as they are very delicate

6

Reserve the biscuits on a clean piece of parchment paper

Melt the chocolate in a double boiler and temper it (see page 27)

Dip the cooled biscuits in the tempered chocolate, shaping them with a fork

Let it set with the covered side facing up until the chocolate hardens

Store in an airtight container, alternating layers of biscuit and parchment paper

Yield: 30 units

Calories: 177 per unit

Difficulty