Chocolate Dipped Almond Shortbread Cookies

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Chocolate Dipped Almond Shortbread Cookies
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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
1 generous pinch
100 grams
fine Sugar
1 packet
50 grams
ground almonds
1
medium Egg yolk
1 tablespoon
175 grams
cold Butter (cubed)
For decorating
50 grams
300 grams
blanched Almonds (halves, for garnish)

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.