The best gift for those who “want something delicious. “Something between cookies and cake, they can boast a luxurious filling that resembles ice cream, between two pieces of light and airy biscuit. In this recipe a sandwich of cookies from Alex Guarnachelli added to the dough by everyone dark chocolate, as well as lemon zest, and as a filling – cream on egg yolks and almond milk. Share with friends: 
Time: 40 minutes Difficulty: medium Quantity: 15 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 55 g sugar free chocolate
- 110 g of semisweet chocolate in granules
- 110 g (or 1/2 tbsp.) Diced unsalted creamy oils
- 1 tbsp. granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- Zest 1/2 lemon
- 1 tbsp. premium wheat flour
- 1/3 Art. instant cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
For filling:
- 1 and 1/4 Art. milk
- 1 tbsp. toasted blanched almonds
- 1/3 Art. granulated sugar
- 2 tbsp. l premium wheat flour
- 2 tbsp. l corn starch
- 3 egg yolks
- 1/2 tsp almond extract
- 1/2 tbsp. melted chocolate for decoration (optional)
Recipes with similar ingredients: sugar-free chocolate, chocolate semisweet, eggs, vanilla extract, cinnamon, lemon zest, flour, cocoa, milk, almonds, starch, almond extract
Recipe preparation:
- Preheat the oven to 190C.
- Cooking Cookies: In a medium-sized heat-resistant bowl mix sugar-free chocolate, semisweet chocolate, and butter. Fill the pan (about the same size as the bowl) with water 1/3 and put on medium heat. When the water boils, put bowl with chocolate and butter in a saucepan and reduce heat. Your the task is to carefully melt the chocolate and butter, stirring constantly and removing spray from the edges of the bowl (so as not to burn).
- In another bowl, combine sugar, eggs, vanilla extract, cinnamon and lemon zest. Leave me alone.
- Separately sift flour, cocoa powder, baking powder and salt.
- When the chocolate and butter melt, remove the bowl from the heat, mix again to make sure the mixture is uniform and transfer it to another medium-sized bowl. So the mixture is faster cool down. Let the chocolate cool for a few minutes. Enter egg mixture, then flour mixture. Stir quickly; too long mixing can degrade the texture of the biscuits.
- Sprinkle a baking sheet with a cooking spray (you can use a sheet parchment sprinkled with a cooking spray). Pour onto a baking sheet full spoonful of dough, trying to keep the shape more round. The circles should be about 5 cm in diameter. Leave the distance between the circles (about 5 cm), because in the baking process they will increase.
- Place the pan in a hot oven and bake for 6-8 minutes. Check the biscuits. Leave in the oven for another minute or two if it seems to you that they have not been baked. The dough will lose its luster and humidity, but still soft. Take the pan out of the oven and let the liver cool for 5-10 minutes, and then carefully shift them with baking sheet with a flat side to the surface.
- Cooking the filling: In a medium-sized pan, bring to boil milk and add 3/4 tbsp. toasted almonds. Remaining set aside almonds. Turn off the heat and leave the almonds to soak milk for 10-15 minutes. Strain the milk and pour it back in the same pan, removing the almonds.
- In a bowl of an electric mixer, using a whisk, whisk sugar, flour, corn starch and egg yolks until the dough It will become thick and smooth, 3-4 minutes.
- Pour some hot milk onto the eggs and mix. by the mixer. Pour the egg mixture back into milk; put on the most small fire and cook, stirring constantly with a wooden spoon, 5-8 minutes, until the mixture thickens. Add almond extract. Continue cooking for another 1-2 minutes. until the cream becomes very thick, stirring constantly so that the mixture does not stick to the bottom of the pan and does not burnt. Put the cream in a clean bowl. Stir deferred almond. Cover tightly so that the cream does not form film. Cool.
- Collect Sandwich Cookies: Apply Cream to Chocolate biscuits, then combine them. Decorate cookies as desired melted chocolate.
