75 ml of milk
100 g of dark chocolate (60% cocoa)
1.5 tbsp. l butter
130 g ground almonds
1.5 cups icing sugar
4 squirrels
2 tbsp. l Sahara
1 tbsp. l cocoa powder

Step 1
Cook the icing. Chop the chocolate finely and put it in a bowl. Bring milk to a boil and immediately pour into chocolate. Stir until smooth. Cut the butter into small pieces and add to the chocolate mixture. Melt by gently stirring with a wooden spoon.
Step 2
Sift together icing sugar and cocoa powder, add almonds. Whisk the whites in a thick foam with a whisk, adding sugar at the very end. Pour the resulting mixture of powder, cocoa and almonds into the proteins, gently stirring with a wooden spoon.
Step 3
Transfer the dough into a pastry bag with a smooth nozzle. Squeeze the dough onto a baking sheet covered with parchment in the form of small hemispheres with a diameter of about 3 cm and place in the oven, preheated to 200 ° C for 2 minutes. Reduce the temperature to 180 ° C and bake for another 7 minutes.
Step 4
Remove the baking sheet from the oven, lift the sheet of parchment around the corner and pour 0.5 cups of cold water under it. Let the cookies cool. Transfer the icing into a pastry bag. Put a little glaze on a flat surface of one cookie, put the second on top and lightly press. Glue two remaining cookies together.

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