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Step 1: Prepare the Biscuit Dough
Cream the Butter and Sugar: In a large mixing bowl, beat 150 g of butter and 80 g of powdered sugar until light and fluffy. You can use an electric mixer for better results.
Add Wet Ingredients: Add 2 tbsp of oil, 1 egg, and 8 g of vanilla sugar (or vanilla extract) to the butter-sugar mixture. Mix until everything is well combined.
Add Dry Ingredients: Sift in 300 g of flour, a pinch of salt, and a pinch of baking powder. Gradually fold in the dry ingredients, forming a soft dough.
Rest the Dough: Let the dough rest in the refrigerator for about 20 minutes to firm up. This will make it easier to shape.
Step 2: Shape and Bake the Biscuits
Preheat the Oven: Preheat your oven to 180°C (350°F).
Form the Biscuits: Roll the dough into small balls, flatten them slightly, and place them on a baking tray lined with parchment paper.
Bake: Bake the biscuits in the preheated oven for about 25 minutes, or until they turn a light golden brown. Remove them from the oven and let them cool completely.
Step 3: Prepare the Filling
Grind the Almonds: In a food processor, grind 1 cup of roasted almonds until finely ground.
Crush the Biscuits: Crush 2 cups of plain biscuits (like graham crackers or digestive biscuits) into fine crumbs. You can use a rolling pin or food processor for this step.
Mix the Filling: In a bowl, combine the ground almonds, crushed biscuits, and a generous amount of chocolate cream (Nutella or any chocolate spread) until it forms a thick, cohesive mixture. This will be the filling for the biscuits.
Step 4: Assemble the Cookies
Sandwich the Cookies: Take two baked biscuits and sandwich them together using the almond and chocolate filling. Repeat until all biscuits are filled.
Add a Layer of Peach Jam: Spread a small amount of peach jam on top of each sandwiched biscuit.
Step 5: Finish with Chocolate and Coconut
Melt the Chocolate: In a double boiler or microwave, melt the chocolate (about 100-150 grams), stirring until smooth.
Coat or Drizzle: Either dip the top of each biscuit sandwich in the melted chocolate or drizzle the chocolate over the tops.
Sprinkle with Coconut: While the chocolate is still warm, sprinkle roasted grated coconut over the top for a crunchy and aromatic finish.
Step 6: Cool and Serve
Allow the chocolate to set before serving. You can speed up the process by placing the cookies in the refrigerator for about 10-15 minutes.
Cooking Tips
Use Room-Temperature Ingredients: Ensure that the butter and egg are at room temperature to create a smoother, well-combined dough.
Customize the Nuts: You can swap the almonds with other nuts like hazelnuts or walnuts, depending on your preference.
Adjust the Sweetness: If you prefer less sweetness, reduce the amount of sugar in the dough or filling. The chocolate and jam provide plenty of sweetness, so adjust according to taste.
Filling Variations: For a different twist, replace the chocolate cream filling with a fruit-based filling or even a combination of both.
Storage
At Room Temperature: Store the cookies in an airtight container at room temperature for up to 4-5 days.
In the Refrigerator: If you want the cookies to last longer, refrigerate them for up to 1 week. Bring them to room temperature before serving for the best texture.
Freezing: You can freeze the filled and coated cookies in an airtight container for up to 3 months. Thaw them in the refrigerator before enjoying.
Nutritional Facts (Per Cookie)
Calories: 280 kcal
Fat: 16 g
Carbohydrates: 30 g
Protein: 5 g
Sugar: 15 g
Fiber: 3 g
Sodium: 100 mg
FAQs
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