Festive chocolate cookies

🧂 Ingredients

• 120 gr unsalted butter
• 90 gr icing sugar
• 25 gr almond powder
• 1 pinch salt
• 45 gr eggs
• 210 gr plain flour
• 10 gr cocoa powder
• ¼ tsp baking soda

  (optional)
• 100 gr cream
• 100 gr dark chocolate 70%
• 10 gr unsalted butter
• Raspberry jam

Instructions

• 1 Use a blender to mix the butter with the icing sugar and salt until light and
  fluffy. Add the eggs and beat until combined.
• 2 Sift the flour, the cocoa and baking soda, add to the mixture and mix until
  combined.
• 3 Make a ball from the dough, wrap in a cling film and refrigerate for 30 minutes.
• 4 Chop the dark chocolate and place into a glass or stainless steel bowl.
• 5 Bring the cream to a simmer, pour immediately over the chocolate and leave it
  for a few minutes.
• 6 Add the butter and stir until smooth.
• 7 Transfer the chocolate ganache into a piping bag.
• 8 On a floured working space, gently roll out the chocolate sablé dough until it
  is 3mm thick.
• 9 Cut into shapes you like such as stars, rounds, squares. You can also make print
  marks in the centre of the biscuit or cut the centre out.
• 10 Align all cookies on parchment paper or a silicone mat.
• 11 Heat up the oven to 165°C and bake for 8 -10 minutes for the smaller ones and 10
  -12 minutes for the thicker ones.
• 12 Let the cookies cool completely and spread some chocolate ganache on them. You
  can close it with another cookie to make a sandwich.
• 13 Any cookies that are cut in the centre can be filled with the raspberry jam or
  any jam of your choice.

Nutrition Info