It is always a party when there are the fragrant biscuits with jam and chocolate! The enveloping sweet of raspberry jam joins the strong and crunchy note of dark chocolate, while the shortcrust pastry melts in the mouth. And then for this recipe we used only unrefined flours, almonds, brown sugar and extra virgin olive oil so that the biscuits are a pleasure for everyone! Delicious, full of energy and antioxidants, the snack is served.
250 grams of semi whole grain spelt flour
50 grams of almonds, finely ground until you get a flour
80 grams of extra virgin olive oil with a delicate flavor
1 tablespoon of yogurt
100 grams of whole cane sugar
1/2 teaspoon of vanilla powder
1/2 package of yeast powder
1 pinch of lemon zest
Raspberry jam, possibly without sugar or with low sugar content
200 grams of dark chocolate
In a bowl, mix the flour and baking powder. Add the sugar, vanilla, lemon zest, pinch of salt, oil, yogurt and egg. Mix all the ingredients until the mixture is smooth and homogeneous. Cover it with a plastic wrap and place it in the fridge for about half an hour. After this time, flour the work surface and roll out the dough with a rolling pin. It must have a thickness of about 3 mm. Take circular molds with a diameter of ten centimeters and make the bases of the cookies. With the same molds, cut out the upper parts of the biscuits and with a smaller mold make a hole in the center. Arrange the cookies on a baking pan and bake them at 180 degrees for 9 minutes. Then remove from the oven and let cool down. Melt the chocolate in a double boiler. Dip the biscuits with the hole in the center for half, place on a grid to solidify but first you can sprinkle the part with chocolate with chopped hazelnuts. Once the chocolate has solidified, spread the bases with jam and cover them with the parts with the hole.