Choco-Figollini
A chocolate-almond version of the traditional figolla for the chocolate lovers.
Ingredients:
Dough:
400g Sugar
1kg Plain Flour
15g Baking Powder
30g Cocoa Powder
1 Lemon Zest
Choco-Almond Filling:
1 Orange Zest
250g Ground Almonds
Dark Cocoa Powder for Dusting
Method:
Start with the dough. In a food processor or a large bowl combine the flour, baking powder, cocoa powder, and margarine. Process or crumble with your hands until you get a sandy consistency.
In a small bowl whisk the eggs, then add the sugar and lemon zest until you get a creamy mixture. Set aside.
Slowly add the sugar/egg mixture to the flour, until you get a firm slightly sticky dough.
Shape into a ball, wrap in clingfilm and refrigerate for about 30 minutes.
In the meantime prepare the filling.
Heat up the cream until it’s about to boil. Crush the chocolate and place it in a bowl and pour the hot cream on top. Let it sit for about 4 minutes, then whisk them together to create a silky ganache.
In a bowl, add the orange zest to the ground almonds. Pour the warm ganache on top and mix well. Refrigerate for about 30 minutes to thicken.
To assemble, roll out a piece of dough on a floured surface about 1/2cm thickness.
Cut into your favourite shape.
Open up the filling between two pieces of baking paper as it might be sticky. Cut it slightly smaller than the dough.
Place the filling on top of the dough cutting, and cover with another dough piece.
Seal well the edges.
Preheat the oven to 180°c oven and bake them for 20-25 minutes.
Let them cool off completely on a wire rack.
Just before serving, drizzle dark cocoa powder on top to give them that textured finish.
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