Not simple biscuits, these Mandorlotti are real pastries!
With just three high-quality ingredients, you will get truly unique tea pastes in just a few minutes.
Our Almond Cream is in fact the base of the dough, to which only an egg and a little flour will be added.
To complete the delicacy of the Mandorlotti we find a tuft of soft whipped dark chocolate ganache: its bitter taste does nothing but elevate and further highlight the sweetness and delight of the Almond Cream , the true star of this recipe.
Difficulty: easy
Preparation time: 20 minutes + rest Cooking time: 15 minutes
Ingredients for 20 pastries:
- 150 g 00 flour
- 180 gr Almond Cream (you can choose your favorite variant within our range of spreadable creams)
- 1 medium egg
- 100 gr dark chocolate
- 90 g fresh cream
- chocolate flakes.
Method:
Pour the almond cream into a bowl and add the egg: mix well with a fork.
Add the flour and mix again to obtain a homogeneous and firm mixture.
Preheat the oven to 150°C and put the dough in the fridge for 15 minutes.
Meanwhile, prepare the ganache: chop the chocolate with a knife and pour it into a bowl.
Heat the cream in a saucepan bringing it to the boiling point and pour it hot over the chocolate, stirring with a whisk so that it melts and allows you to obtain a smooth, homogeneous and glossy cream.
Cover the ganache with a sheet of plastic wrap and let it cool, then put it in the fridge for 15-20 minutes.
Pick up the mandorlotti dough and form balls the size of a walnut. With your thumb, make a hollow in the center and place the pastries on a baking tray lined with parchment paper.
Bake for 13-15 minutes maximum, remove from the oven and let cool completely.
Take the ganache back, whip it to cream with an electric whisk and use it to fill the hollow you created in your mandorlotti.
Decorate with the chocolate flakes and serve.
