Ingredients:

 

100 g couverture, bittersweet

50 grams of margarine

50g Brown Sugar

100 g spelled flour

1 tbsp cocoa powder

¼ tsp baking powder

½ tsp vanilla powder, or the pulp of a vanilla bean

1 pinch of salt

 

powdered sugar, for rolling

 

 

Preparation:

 

Chop the chocolate and carefully melt with the margarine. Pour into a bowl and let cool. Stir in the sugar, flour, cocoa, 1 pinch of salt and vanilla powder. Chill dough for 2 hours.

 

Halve the dough, form two rolls with a diameter of approx. 2 cm and cut off equal pieces. Shape into walnut-sized balls and roll in powdered sugar. Place 2 cm apart on baking trays lined with baking paper.

 

 

Baking time:

 

Bake for approx. 14 minutes at 175ºC / 347ºF

​