These are real bis-cotti, cookies that are baked twice to give them a perfect crunch.
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
3free range eggs
180gof row cane sugar
150gof whole oat flour
200gof chestnut flour
3tablespoonsof whole milk
100gof 70% dark chocolate drops
Preheat oven to 180°C.
Break the eggs into a large bowl and whisk them with the raw cane sugar.
When the sugar has melted, add the chestnut flour and the oat flour sifted with the baking powder, then stir in three tablespoons of whole milk, the whole almonds and the chocolate drops.
Line a large baking tray with parchment paper and spoon the dough over the tray to form two flat loaves, about 5 cm large and 2 cm thick. Keep them well separated so that they do not stick while baking.
Bake them for about 25 minutes, then remove them from the oven, cut them slantwise into 2 cm thick slices, then arrange them a cut side down on the tray and bake them for 5 more minutes, until slightly golden brown.
Let them cool down on a wire rack, then store them in a tin box.