Chocolate biscuits à la Panettone

Name: Chocolate biscuits à la Panettone
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 pack of (100 g) Candied fruit mix; 100 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 2 Eggs (size M); 100 g Flour; 1 1/2 TSP. Baking Powder; 3 TABLESPOONS Liqueur "43" (Spanish liqueur); 24 Chocolate paper sleeves + aluminium sleeves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 pack of (100 g) Candied fruit mix
100 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
2 Eggs (size M)
100 g Flour
1 1/2 TSP. Baking Powder
3 TABLESPOONS Liqueur "43" (Spanish liqueur)
24 Chocolate paper sleeves + aluminium sleeves

Directions

1
Chop the fruit mix. Whip the fat, salt, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the liqueur. Add the fruit mixture, except for 1 tablespoon, and fold in briefly.
2
Line the recesses of a mini muffin tray (24 muffins of 25 ml each) with paper sleeves. Pour in the dough evenly and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove muffins from the oven, place them on a cake rack and let them cool down. Sprinkle the rest of the fruit mix onto the muffins. Place the muffins in aluminium cups