Steps

Step 1

Melt the butter in the saucepan over medium heat, cook until golden brown and smell nutty. Filter it through the colander, let cool.

2nd step

Sift together through the strainer on the other bowl with icing sugar, almond powder and flour. Add the egg whites, turn with the wooden spoon. Then add the warm butter by mixing.

Step 3

Finely chop the chocolate to the robot. Melt in a bain-marie or saucepan over very low heat. Add it by turning: you must obtain a homogeneous paste.

Step 4

Finely butter the mussels. Divide the dough with the spoon, filling them only halfway. Tap them one by one on a cloth so that the dough is distributed well.

Step 5

Preheat the oven to 210 ° C (tea 7). Crush the hazelnuts roughly with the robot (or cut them with a knife). Mix all the dried fruits, sow them generously on the dough.

Step 6

Put a little layer of dried fruits in the dough: they must be well embedded without being hidden. Put in approx. 15 min: it is necessary that the paste is taken to heart and the seeds blondies.