Fulvio's kisses, a fantasy almonds and chocolate

For several years, with the help of manuals and empirical tests, I have been trying different preparations of biscuits on variations of short pastry; since the variants are never far from the original, these cookies are always good.
But this is really great! He didn't seem to deserve another name than that of Fulvio's kiss...

The basic dough is that of the classic tart with some important variations, such as the replacement of a quarter of the flour with unpeeled, chopped almonds, as well as the addition of grated dark chocolate.

Furthermore the dough is not put in shape or molds but placed directly on the plate covered with parchment paper.

For the short pastry:

Preparation:

Grate the chocolate (even the rotating disk with coarse holes of the kitchen robotot goes perfectly).

Stir in butter and sugar together with the mixer.

Add the egg; then the aromas and, a little at a time, the flour.

Only at the end, kneading quickly enough not to melt it too much, chocolate.
Form a roll of dough, wrap it in the plastic film and leave at least 60 'in the fridge.

Working in a cool place if possible, form thinner rolls of dough and cut them into pieces so as to obtain balls of the size of a sour cherry.

Place them on the plate covered with parchment paper without crushing them (they will sit taking the form of small domes during cooking!)
Bake in 175 ° (150 ° ventilated) for 10'-12 '.

Sprinkle with icing sugar as soon as they are removed from the oven without removing them from the baking paper until they have cooled.

Then let them rest on a towel for at least 24 h.

Store them in metal boxes.

ADVICES AND NOTES:

• Sugar: one fifth of the sugar can be replaced with a similar amount of raw sugar: it will give a particular consistency to the taste
• Arelated articles: Christmas cookies

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