These biscuits are based on a recipe I obtained many years ago at a course on Italian cooking. It was coming up to Christmas and all of the recipes had a festive fare which for these biscuits meant they included rum! It does make them more decadent but is purely optional and they are as moreish without it!
The original recipe makes the biscuits very fudgy inside whereas these are thinner and crisper. I’ve replaced the chocolate chips of the original with hazelnut halves for which I use roasted and skinned hazelnuts. I explain how to roast and skin the hazelnuts in my recipe for Hazelnut Biscuits.
Ingredients
- 100 grams dark chocolate (I use Whittaker’s dark 50% or 60% chocolate)
- 25 grams butter
- 1 egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1½ tablespoons rum (optional)
- 1 teaspoon vanilla essence
- ⅓ cup ground almonds
- ½ cup halved hazelnuts (which have been roasted and skinned)
- ½ teaspoon baking powder
Method
Pre-heat the oven to 160° C. Grease a baking tray or line it with baking paper.
Melt together the chocolate and butter, either in the microwave or on the stovetop using a double boiler. If using the microwave, heat for about 40 seconds then stir until the mixture is smooth.
If using a double boiler on the stovetop, stir continuously until melted and smooth.
Set aside to cool slightly.
Beat together the eggs, sugar and salt.
Add the rum (if using) and vanilla.
Mix in the cooled chocolate and butter.
Add the ground almonds, hazelnuts and baking powder. Mix thoroughly so that all of the ingredients are well combined. The mixture is runny but thick.
Drop teaspoonfuls of mixture onto the baking tray, allowing slightly for spreading. The biscuits (for me anyway!) don’t end up a uniform shape and size but hopefully it confirms that they are homemade!
Bake in the oven for 30 minutes. The biscuits are cooked when they lift cleanly off the tray.
