Chocolate GħadaMini
The mini milk chocolate November Bones.
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Ingredients:
Sweet Dough:
225g Plain Flour
80g Caster Sugar
110g Margarine
1/4tsp Vanilla Essence
2 Egg Yolks
Zest of one Lemon
A Pinch of Salt
Filling:
200g Pure Ground Almonds
150g Caster Sugar
2 Egg Whites
Zest of 1 Orange
1/2tsp Almond Essence
1/2tsp Vanilla Essence
Coating:
100g Perugina Gran Blocco Cioccolato Latte
Directions:
1. Start with the dough. In a food processor, mixer or a large bowl combine together the flour (sifted), sugar, margarine, salt and lemon zest until they become crumbly.
2. Add the yolks and vanilla and it starts to come together.
3. Knead for a couple of minutes until it forms an oily dough. Do not add flour because it will dry it out.
4. Wrap in cling film and refrigerate for at least an hour.
5. In the meantime let's prepare the filling. Just combine all the ingredients together until you form a soft sticky paste. To make things easier, transfer it to a piping bag. If not, a spoon will do.
6. Cut the dough into 4 sections.
7. Place a piece of dough between 2 sheets of baking paper and open thinly with the help of a rolling pin. The thickness should be around 2mm.
8. Cut the dough into a small rectangle and pipe the filling as shown in the picture.
9. Roll the dough onto the filling with the help of the baking paper and cut them individually.
10. Press the edges and give them the shape of a small bone. Make sure not to pierce the dough.
11. If you want you can use a chopstick to form the edges.
12. Place them onto a baking sheet lined with baking paper and bake in a preheated 180°c oven for 20 - 25 minutes or until they start getting some colour.
13. Cool them on a wire rack until they are completely cold.
14. Melt the milk chocolate and brush them until they are fully coated.
15. Allow them to set before serving.
