Baking season continues: Chocolate-Almond Cookies...

[wiseheart]

... with red currant jam and chocolate covering, oh yeah, baby!

They were today's other item to produce. Well, they aren't technically done yet, as I've only baked the biscuits today, filling and icing will be done tomorrow, but nonetheless, I fell very accomplished.

Ingredients:

For the biscuits:
200 gr butter or margarine
110 gr sugar
100 gr ground almonds
1 eggyolk
250 gr white flour
30 gr strong cocoa powder
30 gr vanilla flavoured sugar
a pinch of salt

For the filling
100 gr red currant jam or jelly
1 tablespoon of rum

For the decoration:
dark chocolate covering

For the baking tin
baking paper

How to make it:

* Stir soft butter (or margarine) with the sugar, the ground almonds, teh salt and the vanilla flavoured sugar.
* Add eggyolk and stir some more.
* Add cocoa powder and flour, knead it until you have a smooth dough.
* Let it rest in the fridge for 2 hours.

* Pre-heat oven for 180°C.
* Roll out the dough 3 mm thin.
* Cut circles with a diameter of 4 cm.
* Bake the biscuits for 12 minutes, let them cool on the tin.

* Boil red currant jam with the rum.
* Glue always 2 biscuits together with the hot jam-rum mix.
* Melt chocolate covering over hot water and dip one half of the cookies into the molten chocolate.
* Let them cool until the chocolate becomes solid again.

In a well-sealed tin box the cookies remain fresh for about two weeks.

Comments

[sammydragoncat]

Oh, I need to try these - Thanks

[wiseheart.livejournal.com]

They're really easy to make. Just make sure the dough rests in the fridge for the necessary time, otherwise it will crumble while you try to roll it out.

[lhun-dweller.livejournal.com]

I'm intrigued by the fact that several of our recipes call for kneading the dough as a way of mixing it. It seems a very sensible way to deal with stiff doughs -- I wonder why I haven't seen it so much in American recipes? Hmm...

[wiseheart.livejournal.com]

No idea. But it's true that using my considerable weight at kneading makes things a lot easier. *g*