Chunky sablé biscuits (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
1000g cool butter
1600g flour
140g grated hazelnuts
140g almond powder (100%)
600g powder sugar
5g salt
70g corn flour
Add and mix.
3 whole eggs Add and mix in. Roll out.
500g Callebaut chocolate chunks white Sprinkle richly on the dough and roll them in.
Bake at 180°C for +/- 15 minutes.

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