Serve: 4 people.
Preparation: 40 min plus 2 hours of rest
Ingredients:
- 150g toasted, peeled hazelnut. ( or 350 g hazelnut milk)
- 150g dark chocolate at 60%
- 100g flour
- 100g buckwheat flour
- 80g brown sugar
- 60g extra virgin olive oil
- 40g hulled buckwheat
- 1 egg
- baking powder
- starch
For the biscuits:
- Emulsify the egg with the olive oil and 1 tablespoon of water.
- Add the sifted flour and a pinch of baking powder, and the brown sugar.
- Knead the mixture and roll the dough between two pieces of baking paper with 3/4 mm of thickness. Cut some little biscuits.
- In a no-stick pan, toasted the hulled buckwheat. Spread on the biscuits and bake them for 12/15 min at 180 degrees.
For the chocolate:
- Blend then hazelnut for a long while with 500g of cold water. let it rest for 2 hours, and then filter it, hardly pressing in gauze to obtain 350g of hazelnut milk.
- break the chocolate in a saucepan, add the milk, and wait until melted. Add a teaspoon of starch to thicken the chocolate.
Serve hot with the biscuits. Enjoy!
