chocolate biscuit

Name: chocolate biscuit
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Butter or margarine; 300 g Flour; 100 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 TEASPOON Cocoa; 1 Egg Yolk; 1 TEASPOON Cream; 75 g Nut nougat cream (Nutella); 50 g white couverture; 16 shelled whole almonds; 7-10 Tbsp Flour; baking paper; 1 small freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Butter or margarine
300 g Flour
100 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 TEASPOON Cocoa
1 Egg Yolk
1 TEASPOON Cream
75 g Nut nougat cream (Nutella)
50 g white couverture
16 shelled whole almonds
7-10 Tbsp Flour
baking paper
1 small freezer bag

Directions

1
Cut the fat into cubes and knead with flour, sugar, vanillin sugar and egg to a smooth shortcrust pastry. Halve the dough and knead it under one half of cocoa. Cover the dough and put it in a cool place for about 30 minutes.
2
Roll out light-coloured dough thinly on a floured work surface and cut out approx. 16 flowers (7-8 cm Ø). Place on a baking tray lined with baking paper. Mix egg yolk and cream and spread the cookies with it.
3
Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 10 minutes, take out and let cool on a cake rack. Roll out the dark dough as well and cut into strips of approx. 7 cm width.
4
Then cut these into isosceles triangles. Place the triangles on a baking tray, do not brush them and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3)
5
Take out and let it cool down. Spread triangles with Nutella and stick them on the flowers. Put in a cool place. Meanwhile, chop the chocolate coating and melt it in a hot water bath. Put the couverture in a small freezer bag, cut off a small corner and decorate the cookies with strips and one almond each.
6
Allow to dry. Results in about 17 cookies.