For 120 servings
1280 g Debic Butter Constant
640 g blonde cassonade sugar
640 g icing sugar
12 g salt
160 g eggs
1920 g flour
20 g baking powder
600 g chocolate drops milk
600 g chocolate drops dark
Mix the temperated butter, in 1st speed, with the sugar and the salt.
Add the eggs one by one.
Sieve the flour with the baking powder and fold in the previous mixture.
Mix the chocolate drops and keep in the refrigerator.
Roll out on 9 mm and cut out circles, diameter 8cm.
Bake at 175-185°C during 17 minutes.
Try white or extra pure chocolate.
Mix roasted hazelnuts and walnuts through the dough.
1. Cut out the biscuit dough with a sharp mould, like this you make sure you can get through the hard chocolate.
2. Stick out the cookies and put them directly on the baking tray, this works very efficiently.
3. Place the cookies on a baking mat.