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
How it's done
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Place the melted chocolate, pistachios and butter in a measuring cup, puree until creamy, transfer to a piping bag.
Place the flour, sugar, cocoa powder and salt in a bowl, mix. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead.
Using your hands, create walnut-sized mounds and spread them out on a baking tray lined with baking paper. Use a wet finger to make small depressions in the middle of the biscuits.
Approx. 8 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack. Pipe the pistachio cream into the hollows.
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