Preparation | Cooking | Start to finish |
---|---|---|
36 min. | 20 min. | 56 min. |
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. | ![]() |