Almond Biscuits with Chocolate Espresso Cream
Speed - 89%
Simplicity - 93%
Tastiness - 100%
94%
Excellent!
I will definitely cook Almond Biscuits with Chocolate Espresso Cream again because they are so soft and they simply melt in your mouth.
Ingredients
Biscuits
- 3.5 oz Raw Almonds
- 3.5 oz Butter
- 3.5 oz All Purpose Flour
- 3.5 oz Sugar
- 1 teaspoon Vanilla Sugar
Chocolate and Espresso Cream
- 7 oz Dark Chocolate
- 3.5 oz Espresso
- 5 oz Heavy Whipping Cream
- 3 oz Butter
Instructions
Biscuits
- Preheat the oven to 350ºF.
- Let the butter reach to room temperature.
- Ground the almonds.
- Add the sugar and vanilla sugar to the butter and mix until fluffy.
- Stir in the ground almonds and the flour and knead until you get a dough.
- Spread the dough with a roller pin to form a very thin sheet, about 0.2''.
- Use a round form to cut 12 biscuits.
- Bake for 12 minutes and move to a rack to cool a little bit.
Cream
- Chop the chocolate and place it into a small saucepan.
- Add the butter and coffee and heat, stirring continuously, until the chocolate melts.
- In a separate saucepan warm the whipping cream and add it to the chocolate mixture.
- Stir well and refrigerate for 20 minutes.
- Take the mixture out of the fridge and whisk for a few seconds until fluffy.
- Transfer it to a pastry pipe and pipe it over 6 biscuits.
- Cover with the other 6 biscuits and serve.
Biscuit sandwiches remind me of the sweet days when I was a child and played outside all day long. Grandma used to wait for us when the sun went down with tender biscuit sandwiches, filled with chocolate cream and a glass of milk. What a delight! We could eat those all night long and even ask for more.
My kids also love these biscuits, but this time I prepared the treat only for me and my husband because I used espresso coffee. When you try this recipe, you will see that the biscuits are very soft and still crunchy. The filling is rich in texture, but due to the heavy whipping cream, it is fluffy and aerated. And what can complete the chocolate taste better than an espresso? If you want to prepare the biscuits for kids, simply skip the coffee and use hot cocoa instead.
All the ingredients need to be at room temperature, especially the butter. So if you are leaving for work, it would be best to leave them outside the fridge.
Preheat the oven to 350ºF.
First of all, ground the almonds. For a better digestion, you have the option of soaking in water overnight, and then peeling them. But I skipped this step from lack of time.
In a bowl, beat the butter with the sugar and the vanilla sugar until fluffy. You may use a mixer, but I did it with a silicone spatula. If you don't have vanilla sugar, add 1 teaspoon of vanilla extract.
Add the ground almonds and the flour.
Stir well until the ingredients come together. Knead a little bit to form a dough. It won't be elastic, just knead until you can form a ball and it doesn't stick to your hands anymore.
You have to spread a sheet out of this dough. Take a large piece of parchment paper and put it on your work surface. Place the dough on the paper and press with your hands to flatten it. Take another piece of paper and cover the dough. Use a rolling pin to spread the sheet between the two paper pieces. It is easier like this because the dough is a little bit sticky. The sheet needs to be no thicker than 0.2”.
Cut 12 biscuits using something round, like a glass. Bake for 12 minutes in the preheated oven. Use a spatula to remove the biscuits from the baking tray and place them on a rack to cool. You will need the spatula so you will prevent the biscuits from breaking. They may seem a little soft when you get them out of the oven but they will cook a little bit more on the rack, too and they will get crunchier as they chill.
Meanwhile, prepare the cream.
Add the butter, chocolate pieces and the coffee to a small saucepan. Cook over medium heat until the chocolate melts. Stir continuously.
In a separate saucepan, warm the heavy whipping cream, and then add it to the chocolate mixture. Stir well and refrigerate for 20 minutes.
Take the cream out of the fridge and mix for a few seconds, until it becomes fluffy. Fill a pastry pipe and spread it over 6 biscuits. Cover with the other 6 and you will get 6 biscuit sandwiches with chocolate espresso cream.
Enjoy!
Ingredients
Biscuits
- 3.5 oz Raw Almonds
- 3.5 oz Butter
- 3.5 oz All Purpose Flour
- 3.5 oz Sugar
- 1 teaspoon Vanilla Sugar
Chocolate and Espresso Cream
- 7 oz Dark Chocolate
- 3.5 oz Espresso
- 5 oz Heavy Whipping Cream
- 3 oz Butter
Instructions
Biscuits
- Preheat the oven to 350ºF.
- Let the butter reach to room temperature.
- Ground the almonds.
- Add the sugar and vanilla sugar to the butter and mix until fluffy.
- Stir in the ground almonds and the flour and knead until you get a dough.
- Spread the dough with a roller pin to form a very thin sheet, about 0.2''.
- Use a round form to cut 12 biscuits.
- Bake for 12 minutes and move to a rack to cool a little bit.
Cream
- Chop the chocolate and place it into a small saucepan.
- Add the butter and coffee and heat, stirring continuously, until the chocolate melts.
- In a separate saucepan warm the whipping cream and add it to the chocolate mixture.
- Stir well and refrigerate for 20 minutes.
- Take the mixture out of the fridge and whisk for a few seconds until fluffy.
- Transfer it to a pastry pipe and pipe it over 6 biscuits.
- Cover with the other 6 biscuits and serve.
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