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Chocolate Almond Biscuit Belle Claire
Makes 12 biscuits
LINDT Excellence 70% Cocoa
15-30 minutes
Easy

Just like a macaron, these biscuits are delicious and moist in the centre. A true delight.

  • 1 each Egg 
  • 100g Caster sugar
  • 70g Drinking Chocolate Powder 
  • 20g Lindt Excellence 70% Cocoa, finely grated 
  • 100g Almond meal 
  • 13g or 1 tbsp Cornflour 
  • Pinch fleur de sel, sea salt
  • Icing sugar to finish
1

The egg, sugar and chocolate powder.

2

Grated chocolate, almond meal, cornflour and salt and mix to a firm mass.

3

In the fridge for about 10 minutes to firm the mixture slightly.

4

Divide mixture into 12 and roll into balls. Press flat slightly to create a 1cm think disc and place on a baking paper lined tray. 

(Slightly wet hands work best to roll the dough)

5

To dry overnight at room temperature to form a crust.

6

At 250°C for 3- 5 minutes.

7

With icing sugar and enjoy.

EXCELLENCE 70% Cocoa

EXCELLENCE 70% Cocoa

Expertly crafted from the finest cocoa beans, this full-bodied chocolate is masterfully balanced, boasting deep roasted cocoa flavours, which gives away to subtle fruit undertones.