Ingredients
Sweet Biscuit
Butter: 150 g
Icing sugar: 200 g
Egg: 1
Egg yolk: 20 g
Water: 30 g
Flour: 350 g
Almond powder: 150 g
Salt: 5 g
Milk powder: 20 g
Mango coating
White chocolate: 1000 g
Cocoa butter: 120 g
Toofruit® Mango: 200 g
Preparation
Sweet Biscuit
Soften the butter, add the icing sugar, and mix with a stand mixer using the paddle attachment.
Cream the mixture after adding the egg, yolk, and water.
Then add the flour, almond powder, salt, and milk powder, and knead again.
Refrigerate overnight. The next day, roll out the dough to 3-4 mm thickness and cut into squares using a fluted cutter.
Place on a baking tray and bake for 25-30 minutes at 150°C. Remove the biscuits from the oven when they are evenly golden.
Mango coating
Grind the ingredients, melt them, then cool to the desired temperature and warm slightly.
Mold the bars.
