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Diamond Cookie


 


225 grams of room temperature butter


One and a half cups of powdered sugar


2 egg yolks


2 tablespoons of cream


2 cups flour


1/2 cup cocoa


1 packet of vanilla


A pinch of salt




For the top: 1 glass of granulated sugar




For chocolate filling:


120 grams of dark chocolate


1 tablespoon unsalted butter


3 tablespoons of honey


3 tablespoons of cream


FABRICATION


First of all, in a deep bowl, whisk the butter and powdered sugar with the mixer until they rise slightly. Add the egg yolks and mix. Add the cream and continue to mix gently. Sift the flour, cocoa, vanilla and salt. Mix it until it thickens. Break out slightly smaller pieces of walnuts from the dough and roll them in the palm of your hand. Spread it in powdered sugar and place it on a greased baking tray. Make small grooves by pressing them with your thumb in the middle. Bake in a preheated 175 degree oven. Remove from oven and cool. For the chocolate filling, melt the chocolate in a double boiler with butter. After turning off the heat, add honey and cream and mix. Pour the mixture into a squeeze bag. Squeeze in the middle of the chilled cookies and serve.

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