Chocolate Dipped Biscuits feature a buttery short crust pastry topped with a rich hazelnut layer, perfectly balanced with a hint of vanilla and lemon.
Short crust pastry ingredients:
Hazelnut topping: (amounts 1 baking tray of 60 x 40 cm)
if required cinnamon
Mix sugar, butter, egg and flour into a short crust pastry. Roll the short crust pastry out 2–3 mm thick, lay on a baking tray (60 x 40 cm), brown in oven and then glaze it with apricot jam while still hot.
Mix the hazelnut paste NMSP A with sugar and egg white into
smooth dough and fold in the diced hazelnuts.
Spread the hazelnut dough even on the pastry and bake for approx. 25 Min. at 210 °C (upper / bottom heat) or approx. 15–20 Min. at 200 °C (recirculating air).
Cut into triangles while still hot.
After cooling dip one edge into the dark chocolate couverture Ghana 60% FEHMARN, item 727.
