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Citrus Biscuit
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30g (1/3 cup) | cake flour |
75g (2 1⁄2 ounces) | white chocolate couverture, melted |
60g (2 tablespoons) | unsalted butter, softened |
40g (2 large) | egg yolks |
12g (1⁄2 tablespoon) | trimoline |
zest of 1⁄2 an orange zest of 1⁄2 a lemon | |
60g (2 large) | egg whites |
45g (1⁄4 cup) | granulated sugar |
1. Sift cake flour and reserve. Thoroughly incorporate butter into melted chocolate. Stir in egg yolks, trimoline, and citrus zest. 2. Meanwhile, begin whipping egg whites, adding sugar, to soft peaks. 3. Fold in sifted cake flour, followed by white chocolate base. Transfer the mixture to a parchment lined | |
quarter sheet | pan. |
4. Bake at 325oF/160oC for 10-12 minutes. Allow to cool, store well wrapped under refrigeration.
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