Recipe Card

Crunchy almond cookies <br>coated in chocolate

Preparation

20 mins

Refrigeration

1 h

For

200g of treats

the ingredients

The preparation

Melt the dark chocolate in a double boiler.

Dip half of a first almond crunchy cookie into the melted chocolate. You can use a spoon, especially if you want to make zigzags with the chocolate on the other half of the cookie.

Immediately sprinkle as you like with small seeds, dried fruits... Do the same with one-third of the packet of crunchy cookies.

Then melt the white chocolate, customize half of the remaining cookies in the same way. Finally, melt the milk chocolate and repeat the process with the rest of the crunchy cookies.

Let the chocolate set before storing in boxes or jars... and before enjoying!

* For chocolate that is crisp and shiny, not melting between the fingers, it is best to go through the tempering step. Otherwise, store your crunchy cookies in an airtight box or glass jar in the refrigerator.