Flow rate
Sweets
Duration
30 minutes
Difficulty
Easy
Ingredients
125 g. eggs butter
100 g muscovado sugar
25 g honey
70 g granulated sugar
40 g. cream with 35% fat
200 Gr. Wholemeal spelt flour
100 g whole eggs
15 gr. yeast
80 Gr. almond flour
120 g potato starch
2 gr. salt
50 g dark chocolate drops
1 Gr. Bourbon vanilla beans
Preparation
Work the soft butter with the muscovado sugar, honey and granulated sugar. Once you have obtained a soft cream, add the salt, vanilla, cinnamon, then immediately after the cream and the eggs in a thin stream.
Procedure
Complete the dough with the spelt flour, yeast, almond flour and potato starch. At the end of the dough add the chocolate chips. Using a pastry bag, form peaks on baking paper of the desired size, well spaced as they will tend to expand a lot. Bake at 170° C for about 15 minutes. Leave to cool and serve.
