Cocoa biscuits with jam heart

A recipe for chocolate lovers!

Strawberry 300g
00 flour 70g
icing sugar 140g
Cold butter from the fridge 115g
Hazelnut cream 30g
Bitter cocoa powder 10g
Vanilla bean 1 medium egg

Start with the cocoa shortcrust pastry: place the sifted flour and cold butter in the mixer.
Operate the blades to obtain sandblasting, then transfer the mixture to a work surface and create the classic fountain. In the central cavity place the egg. Then cut a vanilla bean and extract the seeds by scraping with the blade of a knife. Add them to the center of the fountain together with the sifted icing sugar and the hazelnut cream. Mix everything with your hands quickly, time to compact the dough. Then add the sifted bitter cocoa powder; handle the mixture to mix the cocoa and form a loaf: flatten it slightly and wrap it with plastic wrap. Place the dough in the fridge to firm up for at least an hour; after the necessary time, roll out the pastry into a half centimeter thick sheet.
With a 5 cm diameter pastry cutter, make 20 disks, then cut half hearts with the special 2.5 cm diameter molds (the shortbread hearts that you will extract can be cooked together with the other biscuits).
Place the shapes on a dripping pan lined with parchment paper (16-17) and bake in a preheated static oven at 180 ° for about 10 minutes (if the oven is ventilated at 160 ° for about 5 minutes). Once cooked, take them out of the oven and let them cool completely on a wire rack.
After that, spread the jam on the discs and close with the halves in the heart.
Your cocoa biscuits with a soft and tasty heart are ready!

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