Biscotti Ripieni al Cioccolato con Ciliegia

Chocolate Cherry Biscuits

12 oz (350 grams) plain white or Italian type 00 flour
1/2 teaspoon (2.5 ml) baking powder
4 oz (125 grams) unsalted butter, softened
2 large eggs, lightly beaten
3 oz (75 grams) sugar
1 and 1/2 oz (40 grams) blanched almonds
2-3 Tbsp (30 - 45 ml) cherry conserve
4 oz (125 grams) dark chocolate


In a large bowl, sift the flour and baking powder. Add the butter and,
using your hands, work the butter into the flour until the mixture is
coarse. Add the eggs and sugar and mix with your hands until a ball of
dough is formed. On a lightly floured surface, knead the dough until
smooth. Wrap in greaseproof paper and chill in the fridge for 1 hour.

Pre-heat the oven to 350 F (180 C). Lightly grease several baking trays.
Finely chop the nuts. Put the dough on a floured surface and, using a
rolling pin, flatten the dough. Sprinkle the nuts over the surface and
knead them into the dough with your hands.

Divide the dough in half. Roll out one half into a 12 inch (30 cm)
square. Trim the edges so that they are straight. With a fluted pastry
wheel, cut the dough width ways into 8 rows and length ways into 6
rows. The biscuits should be 1 & 1/2 by 2 inch (4 by 5 cm).

Repeat with the remaining dough. Place the biscuits well apart on the
baking trays.

Bake in the oven for 10-15 minutes until lightly browned. Transfer to
a wire rack and leave to cool.

When cold, spread the jam on half the biscuits and sandwich them
together in pairs.

Melt the chocolate and, using a small spoon, spread a little of the
chocolate evenly over the top of each biscuit. Place on a wire rack
and leave to dry completely before serving.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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