Ingredients:

For biscotti:

200g of burro or margarine (or a mix of due)
50-70g of zucchero a velo
2 tuorli d’uovo
20-25g of cocoa in powder
25g of cornstarch (facoltativa)
25g of latte in powder
300g of farina of fruit with low protein content
125g of mandorle tritate (or other fruits and guscio), già tostate
Per il ripieno:

Nutella or other crema di cocolato a piacere
Preparazione:

Preparation of the dough: In a bowl, mix the butter (or margarine) with the icing sugar for about a minute. Add the egg yolks and cocoa powder, continuing to mix for another minute. Stir in the cornstarch and milk powder if you decide to use them, then gradually add the flour, mixing until you get a smooth dough that doesn’t stick to your hands.

Forming the biscuits: Prepare the chopped almonds and take a small amount of dough with a teaspoon (about 6g per biscuit). Form balls and roll them in chopped almonds. Use your little finger to make an indentation in the center of each cookie, making sure it’s deep enough.

Resting and cooking: Place the biscuits on a baking tray, leaving a little space between each one, as they will expand during cooking. Place in the refrigerator (freezer or chiller) for 30 minutes. Then, bake in a preheated oven at 150°C for 25-30 minutes, until lightly golden.

Filling: Once cooled, fill the hollows of the biscuits with Nutella or your chosen chocolate cream.

Tips:

If you don’t use cornstarch, you may want to add a little more flour to get the desired consistency of the dough.
The amount of sugar can be adjusted depending on your sweetness preferences.
Make sure the almonds or nuts used are well toasted to add crunch to the cookies.