Summary

Ingredients

• 100 g powdered suar
• 300 grams flour
• 80 g chocolate couverture, dark
• 250 g butter, soft
• 1 vanilla pod (s), pulp it
• 1 pinch (s) salt
• 2 egg whites
• 50 g couverture, white

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Instructions

1. Melt the dark chocolate couverture in a water bath over medium heat and allow to cool for 2-3 minutes.
2. Melt the white chocolate couverture in a water bath over medium heat and allow to cool for 2-3 minutes.
3. In a bowl, combine the soft butter, powdered sugar, flour, vanilla pod pulp, salt, egg whites, and cooled melted dark chocolate couverture.
4. Transfer the mixture to a piping bag.
5. Pipe roughly 5 cm long strands onto a baking tray lined with baking paper, slightly thicker at the front end.
6. Bake at 150°C (302°F) for about 8 minutes.
7. Dip one side of each baked cookie into the melted white chocolate couverture.