Milk Chocolate Cantuccini

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl, use an electric mixer to beat the egg whites and granulated sugar until stiff peaks form.

   Tip: Use a stand mixer for best results.

4. 4

   Add the sifted flour mixture to the egg mixture and mix until just combined.

5. 5

   Stir in the almonds and unsalted butter until the dough comes together.

6. 6

   Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into desired cantuccini shapes.

   Tip: Use a cookie cutter or a glass for best results.

7. 7

   Place the cantuccini on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.

8. 8

   Allow the cantuccini to cool completely on the baking sheet.

9. 9

   Dip the cooled cantuccini in the melted milk chocolate, using a fork to coat evenly.

   Tip: Tap off excess chocolate by gently tapping the fork against the side of the bowl.

10. 10

    Place the dipped cantuccini on a piece of parchment paper or a silicone mat.

11. 11

    Sprinkle the confectioners' sugar over the chocolate-coated cantuccini.

12. 12

    Refrigerate the cantuccini for at least 30 minutes to set the chocolate.

    Tip: Serve chilled and store in an airtight container at room temperature for up to 3 days.