Chocolate Dipped Almond Shortbread Cookies

0
Average: 0 (0 votes)
(0 votes)
Chocolate Dipped Almond Shortbread Cookies
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
134
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories134 kcal(6 %)
Protein1.9 g(2 %)
Fat7.9 g(7 %)
Carbohydrates14 g(9 %)

Ingredients

for
35
For the dough
250 grams Pastry flour
1 generous pinch Baking powder
100 grams fine sugar
1 packet Bourbon vanilla powder
50 grams ground almonds
1 medium egg yolk
1 tablespoon Rum
175 grams cold butter (cubed)
For decorating
50 grams Apricot jam
300 grams Dark couverture chocolate
blanched almonds (halves, for garnish)
How healthy are the main ingredients?
sugaralmondalmond

Preparation steps

1.

Sift the flour into a large bowl and mix with the baking powder, sugar, bourbon-vanilla sugar and ground almonds. Add the egg yolk, rum and butter cubes and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.  

2.

Roll the dough out on a floured surface to about 2-3 mm thick. out dough 2-3 mm (approximately 1/10 inch) thick on a floured surface. Cut into scalloped circles about 2.5 cm (approximately 1 inch) and 3.5 cm (approximately 1 1/2 inches) in diameter. Place on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for about 13 minutes, until golden brown. Remove from the oven and cool on a wire rack. 

3.

To decorate: Heat the apricot jam, brush onto the bottom of the smaller cookies and secure onto the larger cookies. 

4.

Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled, stacked cookies in the melted chocolate, top with a blanched almond half and place on a baking sheet lined with parchment paper to harden.