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Biscuits stuffed with figs, walnuts, chestnuts and chocolate Chocolate Biscotti


Ingredients for 18 cookies: about

For the dough:

- 125 g soft butter

- 80g icing sugar

- 250g sifted flour

- 1 small egg or 1 / 2 egg white ( beat)

- 1 / 2 tablespoon of water orange blossom

- 1 teaspoon of almond extract

For the stuffing :

- 10g pine nuts chopped

- 15g chopped walnuts

- 15g cooked chestnuts chopped

- 30g dried figs chopped

- 30g dark chocolate (70% cocoa) melted

- 1 / 2 teaspoon ground cinnamon

- 2 tablespoons cognac

To garnish:

- 10g sugar Ice

steps of the recipe:

the eve of the realization of biscuits prepare the stuffing:

Take 15g peeled and cooked chestnuts in a vacuum bag.

Cook for 10 minutes in a little butter. Book.

Then chop the pine nuts, walnuts, figs and chestnuts into small pieces.

Put in a bowl and marinate in 2 tablespoons of brandy during a cool night.

The next day we first make the dough:

In a bowl put the flour.

Add the sugar and softened butter in pieces.

Stir in butter with fingertips until mixture of sanded.

Amid the mixture drop the beaten egg with a half tablespoon of water, orange blossom and the almond extract.

Stir these ingredients well and knead the dough.

Let stand half an hour.

Meanwhile melt the chocolate bath.

When melted put the pieces that have been marinated in the fridge the night before.

Mix well. Let rest for ten minutes in the fridge.

Mixing should not be cured.

Make small balls of dough (about 18 for the quantity of pulp produced).

Make small balls of filling (18 well).

Stuff each ball of dough into a ball of stuffing, soldering with fingertips to seal the stuffing inside.

Draw small lines on the sides of the cake vertically.

Arrange the biscuits on a baking sheet covered with parchment paper.

The oven must be preheated to 170 ° C (th.5 / 6).

Y remove the plate with biscuits and bake for 15 minutes.

Put them after cooking on a grill and sprinkle with sifted icing sugar.

Reference:

Chantal.