Ruby Chocolate Cantuccini

Instructions

1. 1

   Preheat your oven to 170°C (335°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent cantuccini from sticking.

2. 2

   In a medium bowl, whisk together the almond flour, confectioner's sugar, and salt.

   Tip: Sifting the flour helps ensure even texture.

3. 3

   In a separate bowl, whisk together the egg whites, granulated sugar, and vanilla extract.

   Tip: Whisking the egg mixture helps incorporate air and create a lighter texture.

4. 4

   Add the softened butter to the egg mixture and whisk until combined.

   Tip: Using softened butter helps create a smooth and even dough.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Be careful not to overmix, as this can lead to dense cantuccini.

6. 6

   Divide the dough into 6 equal pieces and roll each piece into a ball.

   Tip: Use a light touch to avoid compacting the dough.

7. 7

   Flatten each ball into a disk shape and press a ruby chocolate chip into the center of each disk.

   Tip: The chocolate should be pressed into the dough, but not too far.

8. 8

   Fold the dough over the chocolate and press the edges together to seal.

   Tip: Make sure the edges are sealed tightly to prevent the filling from escaping.

9. 9

   Repeat the process with the remaining dough and chocolate chips.

   Tip: Don't overfill the cantuccini, as this can cause them to burst open during baking.

10. 10

    Bake the cantuccini for 15-20 minutes, or until lightly golden.

    Tip: Keep an eye on the cantuccini, as they can go from perfectly cooked to burnt quickly.

11. 11

    Remove the cantuccini from the oven and sprinkle with ruby chocolate shavings.

    Tip: Use a light hand when sprinkling the chocolate, as too much can be overwhelming.

12. 12

    Allow the cantuccini to cool completely on the baking sheet before serving.

    Tip: This helps the chocolate set and the cantuccini to retain their shape.