Crispy ruby cookies

FOR SPARKLING CAKES & BAKES
Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.

Recipe

Products

Ruby chocolate coated biscottino

Cookie

ingredients	preparation
248g dairy butter 19g icing sugar	Beat until creamy texture.
256g almond powder 100% 23g vanilla paste	Add and beat well.
92g egg yolks 54g eggs 122g flour T45	Add and beat until nice paste.
Leave to rest in fridge overnight at 4°C. Layer dough at 3 mm and cut round shapes of 7 cm diameter. Bake at 170°C four 15 min. and let the cookies cool down.

Transfer sheet decorations

ingredients	preparation
500g Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)	Crystallise.
Pipe ruby RB1 chocolate on transfer sheet and push on cookie. Leave to set in fridge for 10 mins. Add ruby chocolate decorations on top before the chocolate sets.

Decorations

ingredients	preparation
TRS-21462 TRS-21464 TRS-21463 Ruby chocolate coated biscottino	Tip: To prolong shelf life & preserve the ruby taste and colour, pack your ambient ruby creations in light, air or humidity protective wrappers.

Discover more recipes