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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