Almond Cookies with Chocolate Rum Filling
The dark chocolate not only makes the cream filling wonderfully chocolaty, but also has positive nutritional properties. The flavonoids are good for the heart and can lower high blood pressure by preventing deposits in the blood vessels. The blood sugar level can also be brought into balance by the catechins (plant pigment). These secondary plant substances also offer protection against cell damage and thus keep the body young and fresh.
The biscuits, which do not contain refined sugar, are beautiful to look at, but they should be eaten as soon as possible so that they do not lose their beauty. A little tip: keep the cream and biscuits separately and only garnish them just before eating.
- For the filling
- 150 grams Milk chocolate couveture (35% cocoa)
- 200 grams Dark couverture chocolate (65% cocoa)
- 100 milliliters Whipped cream
- 2 centiliters Rum
- For the cookies
- 200 grams Pastry flour
- 100 grams blanched, ground almonds
- 100 grams sugar
- 1 package Vanilla sugar
- 1 egg
- 200 grams softened butter
- To serve
- 2 tablespoons powdered sugar (for dusting)
For the filling: Chop the chocolate finely and melt in a small saucepan with the heavy cream. Remove the pan from the heat, add the rum and whisk for 10 minutes. Can be chilled in the refrigerator overnight at this point. Combine the flour, ground almonds, sugar and a pinch of salt, make a well in the center, beat the egg into the well and distribute the chopped butter around the edges.
Quickly mix the dough together with your hands until smooth, form into a ball, cover with plastic wrap and chill for about 1 hour. Preheat the oven to 180°C (approximately 350°F). Line 2-3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 4 mm thick (approximately 1/8 inch), cut out 3 cm discs (approximately 1 inch) and arrange on the prepared pans, allowing room for spreading.
Bake for 8-10 minutes, until light golden brown. Remove from the oven and let cool on a wire rack. Whip the filling until light and fluffy, transfer to a piping bag fitted with a star tip and pipe onto 1/2 of the cookies. Sandwich together with the remaining cookies and sprinkle with powdered sugar. Pipe the remaining filling on the top of the cookies.