Hazelnut and chocolate biscuits

A recipe from cooking-ez.com

For 10 pieces, you will need:

• 1 250 g Sweetcrust pastry (pâte sablée)
• 2 150 g Chocolate ganache
• Total weight: 400 grams

Times:

Preparation	Cooking	Start to finish
36 min.	20 min.	56 min.

Step by step recipe

1	Prepare 250 g Sweetcrust pastry (pâte sablée), but use ground hazelnuts instead of almonds. Note: This can be made way ahead of time.
2	Preheat the oven to 390°F (200°C). Roll out the dough to about 1/4 inch (5 mm) thick. Cut circles with a 2.5 inch (6 cm) cutter.
3	Arrange the cut biscuits on a sheet of cooking parchment laid on a baking sheet.
4	Bake for 15 minutes until golden brown but still soft. Leave to cool on a wire rack.
5	Meanwhile, prepare 150 g Chocolate ganache and leave this to cool as well.
6	Add a generous topping of chocolate ganache to each biscuit (a forcing bag is ideal for this). Leave to set in the fridge for 1 or 2 hours before eating.

Remarks

This is an ideal way to use up any leftover sweetcrust pastry you don't know what to do with.
If you are pressed for time, use a good-quality chocolate spread instead of the chocolate ganache.

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