Vienna Chocolate Saber

Absolutely delicious chocolate crumbly biscuits that do not bleed when baked and do not require dough to be chilled. Recipe from the book "Mes desserts au chocolat" by Pierre Hermes.

Ingredients

• flour - 260 g
• cocoa powder - 30 g
• butter at room temperature - 250 g
• powdered sugar - 100 g
• egg whites - 2 pcs.

Directions

1. Preheat oven to 180 ° C. Line a baking sheet with baking paper. Prepare a pastry syringe or cookie bag. Sift flour with cocoa powder. In a large bowl, beat butter and icing sugar until fluffy.
2. In a separate container, beat the whites with a pinch of salt. Combine the oil mixture with flour. After mixing completely, add the whites and gently mix them into the dough.
3. Place the dough in a cooking bag and deposit the cookies. I made in the form of zigzags, as prepared by Pierre Hermé.
4. Bake for 10-12 minutes. Take out and let cool for 10 minutes. the biscuits, while hot, are very fragile. Cool completely on a wire rack. When placed in a sealed box, these cookies can be stored for about a week.