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- Chocolate Cherry Biscuits
- (Biscotti Ripieni al Cioccolato con Ciliegia)
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- Ingredients:
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- 12 oz (350 grams) plain white or Italian type 00 flour
1/2 teaspoon (2.5 ml) baking powder
4 oz (125 grams) unsalted butter, softened
2 large eggs, lightly beaten
3 oz (75 grams) sugar
1 and 1/2 oz (40 grams) blanched almonds
2-3 tbs (30-45 ml) cherry conserve
4 oz (125 grams) dark chocolate
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- Directions:
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- In a large bowl, sift the flour and baking powder.
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- Add the butter and, using your hands, work the butter into the flour until the mixture is coarse.
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- Add the eggs and sugar and mix with your hands until a ball of dough is formed.
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- On a lightly floured surface, knead the dough until smooth.
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- Wrap in greaseproof paper and chill in the fridge for 1 hour.
Pre-heat the oven to 350° F (180° C). Lightly grease several baking trays.
Finely chop the nuts.
Put the dough on a floured surface and, using a rolling pin, flatten the dough.
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- Sprinkle the nuts over the surface and knead them into the dough with your hands.
Divide the dough in half.
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- Roll out one half into a 12 inch (30 cm) square.
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- Trim the edges so that they are straight.
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- With a fluted pastry wheel, cut the dough width ways into 8 rows and length ways into 6 rows. The biscuits should be 1 and 1/2 by 2 inches (4 by 5 cm).
Repeat with the remaining dough.
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- Place the biscuits well apart on the baking trays.
Bake in the oven for 10-15 minutes until lightly browned.
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- Transfer to a wire rack and leave to cool.
When cold, spread the jam on half the biscuits and sandwich them together in pairs.
Melt the chocolate and, using a small spoon, spread a little of the chocolate evenly over the top of each biscuit.
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- Place on a wire rack and leave to dry completely before serving.
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- That's it!
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