FROLLA AL CIOCCOLATO FONDENTE E RUM RIPIENI DI ARANCE CANDITE CIOCCOLATO FONDENTE E LIQUORE ALL’AMARETTO

30 mins
Serves 1
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Directions

  1. 1Melt the dark chocolate in a double boiler.
  2. 2Melt the dark chocolate in a double boiler.
  3. 3Melt the dark chocolate in a double boiler.
  4. 4Mix all the dough ingredients (butter, dark chocolate, egg, powdered sugar, flour, rum) in a planetary mixer with a leaf attachment or by hand.
  5. 5Mix all the dough ingredients (butter, dark chocolate, egg, powdered sugar, flour, rum) in a planetary mixer with a leaf attachment or by hand.
  6. 6Mix all the dough ingredients (butter, dark chocolate, egg, powdered sugar, flour, rum) in a planetary mixer with a leaf attachment or by hand.
  7. 7Roll out the chocolate dough on parchment paper.
  8. 8Roll out the chocolate dough on parchment paper.
  9. 9Roll out the chocolate dough on parchment paper.
  10. 10Use a ribbed rolling pin to create a striped pattern on the dough.
  11. 11Use a ribbed rolling pin to create a striped pattern on the dough.
  12. 12Use a ribbed rolling pin to create a striped pattern on the dough.
  13. 13Prepare the filling by blending candied oranges, 50g of dark chocolate, and two teaspoons of amaretto liqueur.
  14. 14Prepare the filling by blending candied oranges, 50g of dark chocolate, and two teaspoons of amaretto liqueur.
  15. 15Prepare the filling by blending candied oranges, 50g of dark chocolate, and two teaspoons of amaretto liqueur.
  16. 16Spread the filling evenly on one half of the striped dough.
  17. 17Spread the filling evenly on one half of the striped dough.
  18. 18Spread the filling evenly on one half of the striped dough.
  19. 19Fold the other half of the dough over the filling.
  20. 20Fold the other half of the dough over the filling.
  21. 21Fold the other half of the dough over the filling.
  22. 22Cut the filled dough into individual cookie pieces.
  23. 23Cut the filled dough into individual cookie pieces.
  24. 24Cut the filled dough into individual cookie pieces.
  25. 25Arrange the cookies on a baking sheet lined with parchment paper.
  26. 26Arrange the cookies on a baking sheet lined with parchment paper.
  27. 27Arrange the cookies on a baking sheet lined with parchment paper.
  28. 28Bake the cookies at 170 degrees Celsius in a fan-assisted oven for at least 30 minutes.
  29. 29Bake the cookies at 170 degrees Celsius in a fan-assisted oven for at least 30 minutes.
  30. 30Bake the cookies at 170 degrees Celsius in a fan-assisted oven for at least 30 minutes.
  31. 31Drizzle melted chocolate over the baked cookies using a piping bag.
  32. 32Drizzle melted chocolate over the baked cookies using a piping bag.
  33. 33Drizzle melted chocolate over the baked cookies using a piping bag.

Ingredients

  • 100 gr dark chocolate
  • 100 gr dark chocolate
  • 100 gr dark chocolate
  • 200 gr butter
  • 200 gr butter
  • 200 gr butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 120 gr powdered sugar
  • 120 gr powdered sugar
  • 120 gr powdered sugar
  • 460 gr flour
  • 460 gr flour
  • 460 gr flour
  • 1 tablespoon rum
  • 1 tablespoon rum
  • 1 tablespoon rum
  • candied oranges
  • candied oranges
  • candied oranges
  • 50 gr dark chocolate
  • 50 gr dark chocolate
  • 50 gr dark chocolate
  • 2 teaspoons amaretto liqueur
  • 2 teaspoons amaretto liqueur
  • 2 teaspoons amaretto liqueur

Equipment

bowlrolling pinribbed rolling pinknifebaking sheetpiping bag

Tips

  • To maintain the shape of the shortbread during cutting, chill it in the freezer for 30 minutes.
  • Bake at 170 degrees Celsius in a fan-assisted oven for at least 30 minutes.