White crunch cookies

Name: White crunch cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g white couverture; 150 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 2 TABLESPOONS Whipped cream; 7-10 Tbsp a few drops of bitter almond aroma; 400 g Flour; 2 TEASPOONS Baking Powder; 150 g chopped almonds; 75 g Dark chocolate coating; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g white couverture
150 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
2 TABLESPOONS Whipped cream
7-10 Tbsp a few drops of bitter almond aroma
400 g Flour
2 TEASPOONS Baking Powder
150 g chopped almonds
75 g Dark chocolate coating
baking paper
7-10 Tbsp Freezer bag

Directions

1
Roughly chop the white couverture. Whip the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy white. Whisk eggs and cream, add and stir in. Stir in flavour. Mix flour and baking powder and knead into the egg mixture. Add couverture and almonds and knead in.
2
Using two teaspoons of the dough, place 24 heaps on two baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Remove from the oven and let them cool down on a cake rack. In the meantime, roughly chop the dark chocolate coating and melt on a hot water bath. Pour into a freezer bag and cut off a small corner. Spray chocolate stripes on the cookies and let them dry for about 1 hour
3
waiting time approx. 1 1/2 hours