Amaretto chocolate stars
easy
75 mins
75 mins
Ingredients
- 125 g soft butter or margarine
- 75 g Icing sugar
- 1 egg (size M)
- 1 sachet (5 ml) Amaretto bitter almond flavour
- 200 g Flour
- 1/2 TEASPOON Baking Powder
- 50 g Cornstarch
- 3 TABLESPOONS Cocoa powder
- 100 g Dark chocolate coating
- 1 package (50 g) Cherries
- 50 g finely chopped pistachios
- 7-10 Tbsp cores
- 7-10 Tbsp Icing sugar
- baking paper
- 7-10 Tbsp Flour
Directions
- 1
Place the fat and the sieved icing sugar in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Stir in the egg and Amaretto bitter almond flavour. Mix flour with baking powder, cornstarch and cocoa and pass through a sieve. First stir 2/3 of the flour mixture into the fat-sugar mixture by the spoonful. Replace the whisks with the dough hooks and fold in the remaining flour mixture.
- 2
With cool hands quickly knead to a smooth dough. Cover the dough and put it in a cool place for about 30 minutes. Then roll out thinly on a lightly floured work surface and cut out stars (approx. 5 cm Ø). Place on 2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 8-10 minutes. Let cool on a cake rack. In the meantime, chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down until it attracts lightly. Afterwards brush a thick line of the chocolate coating on each star with a small brush. Quarter the cherries and place 2 quarters in each moist couverture.
- 3
In the meantime, chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down until it attracts lightly. Afterwards brush a thick line of the chocolate coating on each star with a small brush. Quarter the cherries and place 2 quarters in each moist couverture. Sprinkle with pistachios. As soon as the couverture is dry, dust with a touch of icing sugar
- 4
Results in approx. 50 pieces
Nutrition Facts
60 kcal
7 g
4 g
1 g
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