Chocolate shortbread with thermomix

Preparation of chocolate Polvorones with thermomix

1. One day before making the preparation, toast the flours, and that is done in the following way. Preheat the oven to a low temperature, approximately 130°C. Pour the cake flour and almond flour onto a baking sheet or tray, mix the two flours together and bake for 30 minutes.
2. On the day of preparation, use a sieve or strainer to pass the flour.
3. Then, place the flour mixture in the Thermomix bowl and program to make a much finer flour.
4. 10 seconds / Reverse spin / Speed ​​5
5. Next, add the icing sugar, the cocoa powder, the teaspoon of cinnamon, a pinch of salt and the lard, program.
6. 5 seconds / Speed ​​5
7. Add the almond granules and knead, program
8. 15 seconds / Speed ​​6
9. The result will be a smooth and homogeneous dough. Remove the dough from the Thermomix bowl and form a cylinder on a worktop, wrap it in plastic wrap, keep it well wrapped, tight and with a regular shape.
10. Place the cylinder of dough to rest in the refrigerator for at least 1 hour (until the dough hardens).
11. When the resting time has passed, preheat the oven to 180°C. To make the circular shape of the shortbread it can be done in two ways, the first with a sharp knife, cut slices 1 centimeter thick or stretch the dough with the help of a rolling pin until it is 1 centimeter thick and with a cutter. cookies makes the shapes.
12. Another much simpler way is to take small portions with your hands, form balls and then crush. Either way, the shortbreads are great.
13. Finally, on a cookie sheet, place the non-stick paper and on it the shortbread, bake at 180° C for 12 -15 minutes (depending on the intensity of each oven).
14. You’ll know they’re done when they start to crack slightly. Remove from the oven, let cool and sprinkle with icing sugar.