Chocolate shortbread nests

Chocolate shortbread nests

Total: 2 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 105 kcal
, Fat: 6 g
, Carbohydrate: 12 g
, Protein: 1 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortbreads

250 g white flour
1 organic lemon, use only ½ of grated zest
2 tbsp cocoa powder
1 pinch salt
175 g butter, cold, cut into pieces
1 egg white
75 g icing sugar
¼ tsp vanilla paste

Fill the nests

150 g red currant jelly, stirred until smooth
30 -*-
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How it's done

Shortbreads

Mix the flour, lemon zest, cocoa powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.

Nests

Divide the dough into approx. 30 portions, shape into balls, place on two baking trays lined with baking paper. Use the handle of a ladle to press a hollow into the balls.

Bake

Bake each tray for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Fill the nests

Spoon 1 tsp of jelly into each nest, top with 1 chocolate silver pearl, cover and chill for approx. 30 mins.

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