Chocolate Coated Almond Biscuits





How much I love cooking for friends, lately it is growing on me with every meal. Food fills our home with treasures; laughter, stories, happiness. Truly nothing and nothing gives me the pleasure more than having friends and family over a meal. It sets the mood and lights my heart, if you know what I mean.
Today I was going to have special visitors. Our friend’s twin daughters, born 10 minutes apart, they are absolutely adorable. I had to make them chocolate coated biscuits, the ones that we had on our ‘phoren’ holidays, or the more ‘desi’ version that we get at the Niligiris in Bangalore.
My experiment in kitchen today worked wonders, the little ones licked into the chocolate till the entire biscuit was visible, and then munched into the biscuit oblivious of anything around. Hands, nose, mouth all decorated with chocolate, until they left traces on their pretty dresses.
I want to keep them forever, cuddle them and pick and cook every morsel they put into their mouth.
Chocolatey, crunchy and colorful! With the help of a few German Recipes, I invented my very own Chocolate Coated Almond biscuits for my little visitors!

Wish you all a very happy new year, and I wish for myself many many more friends, family and food !



Makes 50 biscuits

Ingredients:
For the shortcrust pastry
  • 125 gms of powdered almonds or almond flour
  • 125 gms of plain all purpose flour
  •  1 level tsp baking powder
  • 75 gms ordinary sugar
  • 1 egg
  • 100 g soft butter
Also
  • 200 gms of dark cooking chocolate ( I use  couverture  chocolate, however you can use any cooking chocolate)
  • some colorful sprinkles
Method
  • ·      Preheat oven to 180 degrees C
  • ·      Mix together the flour and baking powder in a bowl.
  • ·      Add all the other ingredients and mix using a hand mixer with kneading hooks, first briefly on the lowest setting and then on the highest setting until the shortcrust pastry has the right texture. (Around 2 -3 minutes)
  • ·      Wrap the dough in a clingfilm and put in the refrigerator for 30 minutes.
  • ·      Remove from refrigerator and make small ball.
  • ·      Press each ball into flat 4 cm diameter circles around 5 mm thik, using your hands, on a baking sheet.
  • ·      Put the baking sheet on the middle shelf in the preheated oven and bake for around 7 – 8 minutes.
  • ·      Meanwhile prepare the next batch of biscuits as indicated and put them on the baking parchment.
  • ·      Slide the baked biscuits together with the baking parchment onto a cake rack to cool.
  • ·      Slide the next batch of biscuits into the oven.
  • ·      Once the biscuits are out of the oven allow the to cool for about 10 minutes.
  • ·      In a bowl melt 200 g of chocolate. I prefer to use the microwave on medium heat for around 2.5 – 3 minutes.
  • ·      Spread the chocolate over each biscuit to make a layer of about 5mm.
  • ·      Sprinkle the sprinkles on top of each biscuit, and then put them in the refrigerator for the chocolate to set upon the biscuit.
  • ·      Transfer them in an airtight container and leave them in the refrigerator or a cool place.


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