How to make
First we prepare the crunchy almond temptation by mixing the butter (at room temperature) with the sugar in a bowl. Successively add the egg whites, by beating with a mixer, then add the two types of almonds and a pinch of salt and finally the flour, by sifting it. Stir until a homogeneous mixture is obtained and store it in the refrigerator for 30 minutes to an hour.
In a baking pan lined with baking paper, place a spoonful of the mixture at a distance and spread it with the back of the spoon in circular motions, giving it a round or slightly oblong shape and a thickness of about two millimeters or a little more.
Bake in an oven preheated to 340°F (170°C) for about 10 minutes, check just in case and as soon as you see that they acquire an appetizing color, they are ready.
When removing from the oven it is important to act quickly to shape the tiles while they are still hot and soft. For this purpose, prepare cups (lying down) or a thick rolling pin (cylindrical object) and stick each biscuit so that a curve in the shape of a tile is obtained. Leave them to cool.
For the hot chocolate topping, melt the butter and chocolate along with the milk in a water bath.
Place one or two scoops of ice cream in suitable bowls, pour hot chocolate and place a one or two crunchy almond tiles on top.
Serve immediately, because it is understandable that if the dessert is not eaten right away, the ice cream will quickly melt and the chocolate will cool and the goal is to feel the contrasts of hot and cold.
