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

30m
Serves 1
facebook.com

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

facebook.com
30m
Serves 1

Directions

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

Ingredients

  • 100 gr dark chocolate
  • 200 gr butter
  • 1 egg
  • 120 gr powdered sugar
  • 460 gr flour
  • 1 tablespoon rum
  • candied oranges
  • 50 gr dark chocolate
  • 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.

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