- 5 min
Double Chocolate Heart-shaped Biscuits with Fresco Spalmabile
For the chocolate dough
250 g “00” flour
30 g unsweetened cocoa
150 g butter
100 g sugar
a punch of baking powder
a pinch of salt
For the cream
150 g Nonno Nanni Fresco Spalmabile
1 level tablespoon icing sugar
75 g high-quality white chocolate
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
In a bowl, mix the sifted flour, sugar, cocoa, salt and baking powder. Add in small pieces of butter and knead together until you have a crumbly mixture.
Add the egg and continue to knead vigorously (you can use a mixer) until the mixture is combined well; this will be the base for our biscuits.
Form into a ball and flatten (not too much), cover in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 170°C.
Then, flour the table or a work surface and roll out the dough to 3 mm thick. Use a heart-shaped cookie cutter to make the biscuits and arrange them on a baking sheet with parchment paper.
Bake for about 10 minutes.
Prepare the cream by melting the chocolate in a double boiler (or in the microwave) and, in a separate container, mix the creamy Fresco Spalmabile with the sugar (you can use a whisk). Combine the chocolate and the cream, mixing well.
Refrigerate for at least one hour. Spread the cream on the heart-shaped biscuits and decorate with coloured sprinkles.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola