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Used Cacao Barry products

Fall / Winter

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for 15 cookies

Used Cacao Barry products

Ingredients	Preparation
105g butter 80g sugar 35g brown sugar 5g liquid vanilla 40g whole egg(s) 160g flour 2g salt 2g yeast 135g CHD-DR-75Y5	Mix
90g Whole caramalized almonds origine Marcona 90g Whole caramelized hazelnuts origine Morella	Add
Form a sausage-shaped roll of 17 cm length and 6 cm diameter. Cut out 15 cookies of approximately 40 g. Bake at 180 ° C for 8 minutes.

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