Ingredients
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
Dough
Fill
How it's done
Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer until light and creamy. Mix in the egg yolks and nuts. Sieve in the flour and cocoa, mix quickly to form a soft dough – do not knead.
Shape the biscuits
Shape the dough into rolls the width of your finger, cut into approx. 1 cm pieces and shape into hazelnut-sized balls. Place the dough balls on two baking trays lined with baking paper.
Bake
Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave the biscuits to cool on a rack.
Fill
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, allow to cool slightly. Spread the chocolate over half of the biscuits, top with the remaining biscuits.
| Note: | Instead of ground hazelnuts, you can also use ground almonds. |
|---|
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