Description
Very aromatic and delicate thin biscuits with citrus notes, covered with creamy peanut mass with candied fruit and chocolate gisuru! It is a real pleasure!
Ingredients
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Butter
170 g
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Sugar
125 g
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Flour
200 g
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Chicken egg
1 piece
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Lemon
1.5 piece
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Salt
0.25 tsp
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Candied
110 g
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Honey
1 Tbsp
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Cream
3 Tbsp
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Almonds
100 g
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White chocolate
75 g
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Dark chocolate
75 g
Cooking
75 g butter, 50 g sugar, 1 small egg, zest of 0.5 lemon, 1 pinch of salt 200 g flour knead the dough, wrap it in plastic wrap and put for 30 minutes in the refrigerator.
Then roll the dough into a thin layer on a lined baking paper baking sheet (40X30 cm).
Bake the cake in a preheated 180 degree oven for 7 minutes.
After that, cool it for about 10 minutes. Mix 75 g butter, 75 g sugar, 1 tbsp honey, 3 tbsp. of cream, a pinch of salt and zest of 1 lemon.
Boil the resulting mass over medium heat,
Until it becomes a Golden yellow color.
Quickly mix all together and add candied fruit and almonds and again mix well.
A spoon or spatula to grease with vegetable oil and quickly spread the mass on the cake.
Again put the cake in a preheated 180 degree oven for 10 minutes. Allow to cool for 5 minutes and cut the cake with a knife into squares. Cool the cookies.
Dark chocolate melt in a water bath, add 10 g of butter and stir.
To do the same with white chocolate.
Dip cooled cookie partially in melted chocolate and dry on a slatted base.
That's all the biscuits are ready. You can brew your favorite tea and enjoy! Bon appetit!
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