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Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Ingredients	Preparation
105g butter 80g sugar 35g brown sugar 5g liquid vanilla 40g whole egg(s) 160g flour 2g salt 2g yeast 135g Chocolate Drops	Mix
90g Whole caramalized almonds origine Marcona 90g Whole caramelized hazelnuts origine Morella	Add
Form a sausage-shaped roll of 17 cm length and 6 cm diameter. Cut out 15 cookies of approximately 40 g. Bake at 180 ° C for 8 minutes.