These cookies are perfect closed into a box gift to put under the Christmas tree.
- 150 gr flour
- 1 spoon of vanilla yeast
- 15 gr bitter cocoa
- 1 pinch of cinnamon
- 70 gr cane sugar
- 80 gr shelled almonds
- 55 gr peels of candied lemon (Noberasco)
- 2 medium eggs
- 1 vanilla bean
- 1 spoon of Vis almond spread
- 300 gr bitter chocolate
- 1 spoon of seeds oil
Put in a bowl the flour, the yeast, the cocoa, the cinnamon and the sugar. Mix all.
Add the almonds and the peels of candied lemon (previously minced), and continue to mix.
Make a hole in the middle of the dough and pour into it the eggs, the seeds of vanilla and the almond cream. Mix all first using a fork and then using your hands.
Put the dough over a baking paper and form a sausage long about 18 cm.
Cook it in a pre-heated oven to 160°C for about 35-40 minutes.
Let it cool and then cut the cookies (about 25) and cook another time for about 10 minutes for every side (oven: 160°C)
Let them cool and dunk the half of every cookie into the chocolate previously melted with the oil in waterbath
Let them dry and store them into a tin box.