Ingredients
- 220 gr. cow’s butter Lurpak
- 180 gr. Sugar
- 200 gr. brown sugar
- 10 gr. fleur de sel
- 2 medium eggs
- 400 gr. all-purpose flour
- 5 gr. baking powder
- 100 gr. roasted almonds
- 125 gr. white chocolate couverture
Method
In the mixer bowl, using the paddle attachment, beat the butter with both sugars and
the fleur de sel.
Once the mixture becomes creamy, add the eggs in two batches, after previously
mixing them.
Finally, add all the remaining ingredients and mix until the dough forms.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Once the dough has chilled, shape it into balls of approximately 70 g each.
Lightly press them and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 170-180°C (fan setting) for 15 minutes.
