January 29, 2017
Rob
,
3

Video: Almond biscuits. Dipped in chocolate. Plus me.

As many times before, I found my fridge full of egg whites.
The majority of recipes I love use only egg yolks, so this was just the consequence.

To solve the problem without throwing away food (I hate that!), I looked for an egg-white-only recipe on my Italian book by the master himself Iginio Massari and found this gem: chocolate-dipped almond biscuits… perfect for tea time.

(Also check out these posts for recipes with egg whites or egg yolks!)

The recipe is very easy to make, although the dough was very hard at the end and I had to leave it at room temperature for a while before I was able to pipe it well.
The only difficulty in the recipe is in tempering chocolate, but if you follow the instructions with a thermometer you might succeed at the first attempt (and even if you fail, you can start from scratch at any time).

Oh, by the way, this is also the first video in which I appear!!! 😛 I think I still need some practice when speaking in front of a camera, but I hope you like the video. Let me know in the comments what you think!

 

Chocolate-dipped almond biscuits

Print recipe

Ingredients

Biscuit dough

150gAlmonds
30gEgg whites (for the almonds)
240gUnsalted butter, room temperature
150gGranulated sugar
1/2gVanilla bean
1 pinchSalt
55gEgg whites
300gPastry flour

Decoration

240gDark chocolate

Directions

Biscuits

1
Grind the almonds with the egg whites
2
Cream the butter with the sugar, the almond mixture, a pinch of salt and the vanilla seeds on high speed for 10 minutes using the paddle attachment
3
Add slowly half of the flour, alternating it with the remaining egg whites
4
With a spatula, incorporate the remaining flour
5
Pipe small shell-shaped biscuits on a parchment-lined tray, using a star tip
6
Piping suggestion: pipe some dough keeping the tip near the paper; then keep on piping raising the bag up a bit then down and at the same time towards you. Bake the biscuits for 15 minutes at 170°C with the oven door slightly open.
7
Temper the dark chocolate: heat it over a bain marie of simmering water until it reaches 55°C, then chill it in an ice bath stirring continously until it reaches 28°-29°C; finally replaces for a few seconds over the bain marie until it reaches 32°C. Do not exceed 32°C in this phase, otherwise you'll have to start again from scratch.
8
Dip the biscuits one by one in the tempered chocolate and let them dry a few minutes at room temperature.

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