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Amedei Dark Chocolate And Strawberry Cake

Recipe for approx. 30 biscuits

Ingredients: 150 g flour, 5g grated orange zest, 50 g ground almonds, 75 g butter (room temperature), 75 g icing sugar, 1 egg yolk, pinch of salt, 125 g Amedei Toscano black 66%

Method

  1. Pre-heat the oven to 180°C
  2. Sieve the flour into a large bowl with the salt, rub in the softened butter to form a crumble
  3. Sieve in the icing sugar, add the ground almonds and orange zest
  4. Add the egg yolk to bring the mixture together to a smooth pastry
  5. Roll out the pastry to around 6mm in depth and then cut with the 4cm diameter cutter
  6. Place on a baking tray lined with a silpat or greaseproof paper with distances of about 3cm between each biscuit
  7. Place into the pre-heated oven for approx. 12-15 minutes until golden brown
  8. Allow the biscuits to cool completely
  9. While they are cooling, melt the chocolate in a bain-marie and leave to cool to 32°
  10. Half dip the cooled biscuits into the melted chocolate and place in the fridge till the chocolate is set
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