© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A chocolate twist on a classic featuring black cocoa and white couverture filling! Engelsaugen, or Angel's Eyes, are small shortcrust biscuits with a fruity jam filling, resembling the American thumbprint cookies. They are a real classic for Christmas's cookie tray. The dough is easy to prepare and is literally melt-in-mouth. Ground almonds are also added to provide a wonderful nutty flavour. I like the effect of the contrast of white chocolate and deep black, but you can also fill your angel's eye biscuits with jelly or melted nut nougat.

1. Mix the flour, erythritol crystals or sugar, ground almonds and vanilla powder in a large bowl.
2. Cut in the butter and knead everything into a smooth dough. Divide the dough into two and shape each dough into a roll, wrap in cling film and leave to rest in the fridge for at least 1 hour.
3. Preheat the oven to 180C/350F. Cut each chilled dough roll into 25 pieces and shape each into small balls. Place them on a baking tray lined with baking paper. You can either use a wooden spoon handle or a measuring spoon for the hollow. If the dough sticks to the wooden spoon, dip it in a little flour. Bake cookies for 12-15 minutes.
4. Chop the white chocolate couverture and melt in a bain-marie over a low heat. Place the melted couverture in a small freezer bag, cut off a small corner, fill into the centre of the chocolate angel eyes and leave to set.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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