ALPE PRAGAS - MON-FRI: 8:00 - 12:00 & 13:00 - 18:00 | SAT: 9:00 - 12:30 & 13:30 - 18:00 | SUN: CLOSED
Biscuits with chocolate
INGREDIENTS
1 egg
335 g 00 flour
90 g icing sugar
40 g almond flour
150 g butter
salt
200 g dark chocolate
220 g Apricot ‘Val Venosta’ Limited Edition fruit preserve
Pour the flour, almond flour, salt and sugar into the mixer and mix for a few seconds; add the cold butter in small pieces and run the mixer until fine crumbs form, then add the lightly beaten egg and knead for a few more seconds.
Transfer to work surface and knead briefly to obtain a homogeneous mixture. Shape into a dough ball, flatten it and wrap it in cling film; let it rest in the fridge for a few hours.
Roll out the dough on a lightly floured surface to a thickness of 3 mm and cut out small tree shapes. Place them on several baking trays lined with baking paper (you will get many biscuits) and bake in a preheated oven at 180 g for about 14-15 minutes. Allow the biscuits to cool.
Chop the chocolate and melt it in a bain-marie, then dip the biscuits in it. Drain them well, then let them cool on baking paper.
Serve the biscuits with the fruit preserve.
1 egg
335 g 00 flour
90 g icing sugar
40 g almond flour
150 g butter
salt
200 g dark chocolate
220 g Apricot ‘Val Venosta’ Limited Edition fruit preserve
Pour the flour, almond flour, salt and sugar into the mixer and mix for a few seconds; add the cold butter in small pieces and run the mixer until fine crumbs form, then add the lightly beaten egg and knead for a few more seconds.
Transfer to work surface and knead briefly to obtain a homogeneous mixture. Shape into a dough ball, flatten it and wrap it in cling film; let it rest in the fridge for a few hours.
Roll out the dough on a lightly floured surface to a thickness of 3 mm and cut out small tree shapes. Place them on several baking trays lined with baking paper (you will get many biscuits) and bake in a preheated oven at 180 g for about 14-15 minutes. Allow the biscuits to cool.
Chop the chocolate and melt it in a bain-marie, then dip the biscuits in it. Drain them well, then let them cool on baking paper.
Serve the biscuits with the fruit preserve.
