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