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Moroccan Chocolate and Nut Biscuits

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Moroccan Chocolate and Nut Biscuits
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
0
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Ingredients

for
60
Ingredients
1 cube
fresh Yeast (42 grams)
100 grams
150 grams
350 grams
1 pinch
80 grams
20 grams
300 grams
50
halved Walnuts

Preparation steps

1.

Crumble yeast and combine with two teaspoons of sugar until uniform. Combine flour with remaining sugar, semolina and salt in a bowl. Make a well in the center. Add yeast mixture into the well and let rest for 15 minutes.

2.

Melt butter in a pot. Add lukewarm butter to flour mixture (not directly on yeast) as well as about 200 ml (approximately 3/4 cup) of lukewarm water. Knead with hands until smooth dough forms. Cover and let rest for an hour in a warm place (dough needs to double in size).

3.

After the rest period, knead dough again and roll out until about 0.5 cm (approximately 1/5 inch) thick. Cut out small circles with a floured liqueur glass and place them on a baking sheet lined with parchment paper.

4.

Cover baking sheet and let rest for 15 minutes. Bake in preheated oven on middle rack at 170°C (approximately 335°F) for 10-15 minutes.

5.

Remove cookies from oven and dip bottom halves into powdered sugar. Cool on a wire rack.

6.

Chop chocolate and melt over a hot water bath. Cool briefly and warm up to about 38°C (approximately 100°F). With a teaspoon, glaze cookies with chocolate and top with halved walnuts. Let dry and serve.