[ingredients title=”Ingredients”]
Cookie :
- 150g of white flour
- 50g whole flour
- 90g cane sugar semolina
- 25g ground almonds
- 100g butter (room temperature)
- 1 egg
- 1 pinch of salt
Chocolate ganache:
- 5 squares of dark chocolate
Decoration:
- 150g of dark chocolate
- 150g of cream
[/ingredients]
[directions title=”Directions”]
- In a bowl, combine flour, sugar and almonds.
- Add the butter and egg. Mix with the hands until a paste is obtained.
- Form a rectangle about 3cm high and film on contact. Refrigerate for at least 1 hour.
- Preheat the oven to 180°C.
- Roll out the dough and cut out the desired shapes using a cookie cutter.
- Bake for about 10 minutes, let cool.
- For the chocolate ganache, break the chocolate into a bowl.
- Boil the cream. Pour 1/3 on the chocolate, wait 2 minutes. Mix with a scraper from the center to the edges (incorporate as little air as possible). Add the 2nd third of the cream, mix. Finish by the last third, mix.
- If there are pieces of chocolate remaining in the ganache, put it in a water bath for a few minutes.
Protect with a greaseproof paper and store at room temperature. - Place 1 tbsp of ganache on each biscuit which will serve as the bottom and then add the top part by pressing gently.
[/directions]
For decoration, melt the dark chocolate and put it in a plastic bag with a small corner cut off. Decorate according to your desires.
Tip: Cookie dough can be prepared up to 2 daysin advance.
