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Di: Patrizia Rennis
In un pentolino sciogliere a bagnomaria il cioccolato fondente.
In una ciotola inserire le mandorle grattugiate lo zucchero, gli albumi, il cacao, la cannella e un pizzico di sale fino a ottenere un impasto omogeneo.
Aggiungere all’impasto il cioccolato fuso e amalgamare bene.
Coprire la massa ottenuta e lasciarla riposare in frigorifero per minimo 2 ore.
Spolverare il piano di lavoro con un po’ di zucchero e stendere l’impasto con l’aiuto di un matterello fino a raggiungere uno spessore di 8 mm.
Formare i biscotti con uno stampino, spostarli sopra una teglia foderata di carta da forno e lasciare seccare i biscotti per qualche ora.
Cuocerli in forno statico preriscaldato a 220-230°C per 4 minuti.
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