Ingredients
Dark Chocolate150 grams
Cookies12 pieces
Butter50 grams- Eggs2 pieces
Sugar1 cup and 1/3- Pecans0.5 cup
- Ground and Roasted Pistachios0.5 cup
Steps
- 1
Melt the chocolate (cut into small pieces) either in a double boiler or in the microwave (one minute is enough) and then stir to melt. Crush the biscuits into powder in a food processor. Gradually add the melted chocolate mixture, sugar, and eggs. The mixture will be dark and thick. Transfer to a bowl, cover with plastic wrap, and refrigerate for an hour or more.
30 minRequired Tools:
Pot🍳Food Processor🍳Bowl🍳Plastic Wrap - 2
Prepare a baking sheet and line it with parchment paper. Form balls from the chocolate dough using a special scoop or teaspoon and place them on wax paper. Place 1/2 cup of powdered sugar in a small bowl, and in another small bowl, place the chopped pistachios or pecans or almonds, as desired. Dip the chocolate balls in the desired outer coating, and shape them into long sticks on the work surface. Arrange them side by side on the baking sheet.
20 minRequired Tools:
Baking Sheet🍳Special Scoop🍳Teaspoon - 3
Bake in an oven at 160 degrees Celsius for 15 minutes, checking after 10 minutes; the biscuits will puff up slightly and can be lifted off the sheet but will be a bit soft. Remove from the oven and let the biscuits cool on the baking sheet until firm. Store in a closed container.
15 min
Nutrition Facts
Dark Chocolateper 100gCookiesper 100gButterper 100gSugarper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.