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Biscotti Ripieni al Cioccolato con Ciliegia
Chocolate Cherry Biscuits
(Biscotti Ripieni al Cioccolato con Ciliegia)
 
 
Ingredients:
 
12 oz (350 grams) plain white or Italian type 00 flour
1/2 teaspoon (2.5 ml) baking powder
4 oz (125 grams) unsalted butter, softened
2 large eggs, lightly beaten
3 oz (75 grams) sugar
1 and 1/2 oz (40 grams) blanched almonds
2-3 tbs (30-45 ml) cherry conserve
4 oz (125 grams) dark chocolate
 
Directions:
 
In a large bowl, sift the flour and baking powder.
 
Add the butter and, using your hands, work the butter into the flour until the mixture is coarse.
 
Add the eggs and sugar and mix with your hands until a ball of dough is formed.
 
On a lightly floured surface, knead the dough until smooth.
 
Wrap in greaseproof paper and chill in the fridge for 1 hour.

Pre-heat the oven to 350 F (180 C). Lightly grease several baking trays.

Finely chop the nuts.

Put the dough on a floured surface and, using a rolling pin, flatten the dough.
 
Sprinkle the nuts over the surface and knead them into the dough with your hands.

Divide the dough in half.
 
Roll out one half into a 12 inch (30 cm) square.
 
Trim the edges so that they are straight.
 
With a fluted pastry wheel, cut the dough width ways into 8 rows and length ways into 6 rows. The biscuits should be 1 and 1/2 by 2 inches (4 by 5 cm).

Repeat with the remaining dough.
 
Place the biscuits well apart on the baking trays.

Bake in the oven for 10-15 minutes until lightly browned.
 
Transfer to a wire rack and leave to cool.

When cold, spread the jam on half the biscuits and sandwich them together in pairs.

Melt the chocolate and, using a small spoon, spread a little of the chocolate evenly over the top of each biscuit.
 
Place on a wire rack and leave to dry completely before serving.
 
That's it!
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