Hard twice baked cookies made with chestnut flour and chocolate chips
Ingredientes
3 medium eggs
180g sugar (1 cup)
150g AP flour (1⅕ cup)
200g chestnut flour (1⅓ cup)
1 tsp baking powder
100g chocolate chips or chunks (0.5 cup)
100g raw almonds, blanched or whole (0.5 cup)
Instrucciones
Break the eggs into a bowl and add sugar. Stir until the sugar dissolves.
Sift the regular flour with the baking powder. Add eggs and mix well by hand or in a stand mixer with the paddle attachment.
Then add the whole almonds and chocolate chips, and mix the best you can to evenly distribute them.
Divide the dough in half and shape both halves into thin loaves as depicted in the images. Lay them on a mat or parchment paper and bake 25-30 minutes at 180º C, 355ºF (no convection).
When the loaves are golden brown and firm to the touch, remove from the oven and let cool 5 minutes. Then cut them into slices about 1 cm thick, be very careful as they quite brittle, and lay all the slices on a baking sheet.
Then bake in the oven again to dry them about 5-7 minutes per side, at the same temperature as before. Let cool on a wire rack. And they're ready to be devoured.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at https://invitadoinvierno.com/chocolate-and-chestnut-biscotti/