I spent many years working in a pharmaceutical company and I often fed colleagues. I also used them as “lab rats” when I wanted to try a new recipe.
Once I was invited to a breakfast party to celebrate the birthday of a colleague of Lucanian origin. He had brought these cookies. They are one of the best things I have ever tried and are relatively easy to do. The only difficulty is to give it an elongated and concave shape. This recipe is not original; it is, as usual, a review of the various recipes that I found on the web.

Bernaldese biscuits

  • Preparation time: 30 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 egg white
  • 100 gr or 4 oz of unpeeled almonds
  • 100 gr or 4 oz of sugar
  • 100 gr or 4 oz of chocolate
  1. Instructions
  2. Melt the chocolate in a bain-marie in a small saucepan. The bain-marie is a method of cooking in a container not in direct contact with the fire, but immersed in water kept at the desired temperature. In this case, place the pan with the chocolate in another pan filled with water.
  3. In a food processor, chop the almonds finely.
  4. Whisk the egg white in a bowl with the whisk. Add the sugar a little at a time, continuing to whisk. Add the almonds.
  5. On a baking sheet covered with baking paper, make small heaps of dough with a spoon. The piles must be small and then flattened with a spoon.
  6. Bake in a hot oven at 350 °F for about ten minutes. Remove from oven.
  7. Just out of the oven, place the biscuits in a row on a rolling pin so that they take a curved shape. Brush the concave part of the biscuit with the melted chocolate.

Tips to ensure the success of the dish:

  • To make the biscuits even thinner, before placing them on the rolling pin, press them further with a spoonful greased with some rice oil.