Summary

Ingredients

• 150 g chocolate, vean, dark
• 100 g mararine, vean, room temperature
• 150 g raw cane suar
• 1 banana (s), ripe
• 2 pinches vanilla, real
• 80 g hazelnuts or almonds
• 100 g wheat flour type 1050 or spelled flour type 650
• 1 teaspoon tartar baking powder

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Instructions

1. Roast the hazelnuts or almonds in a pan without fat until they are fragrant. Let cool a little and grind. Roughly chop the chocolate with a knife and mash the banana with a fork.
2. Preheat the oven to 180 ° C (convection). Line two to three baking sheets with parchment paper.
3. Mix the margarine and sugar well until frothy. Gradually add the vanilla and the mashed banana. Mix the flour and baking powder and sift into another bowl. Then add the nuts to the flour and baking powder mixture. Mix well and stir quickly into the dough. Just keep stirring until the flour mixture is incorporated. Fold in the chopped chocolate.
4. Cut off the dough with two teaspoons and place in piles on the baking sheet. Leave space between the piles of dough, because the biscuits will spread apart during baking. Bake on the middle rack for 10 minutes.
5. Remove the baking sheet from the oven and let the cookies rest for five minutes. Then let cool down completely on a wire rack. The cookies should be crispy on the outside and a little soft in the middle.
6. The batter can also be made with a little less sugar and a large, ripe banana.