Chocolate amaretto sandwich biscuits with fresh cherries
“Leave the stodgy Yule desserts for the cold countries - follow a different star and take a fresher, fruity approach.”
- 250g plain flour
- 120g caster sugar
- Pinch of salt
- 200g butter, chopped
- 1 egg yolk
- 1 tsp vanilla extract
For the filling
- 3 tsp amaretto (or other liqueur)
- 25g soft butter
- 90g icing sugar
For serving
- 250g dark chocolate, melted
- Gold leaf, optional
- Fresh cherries, to serve
There are lighter alternatives to rich Christmas puddings, still festive but fresher, with a delicate touch. Try the following recipes sprinkled with silver cachous or gold leaf for an opulent accent.
Method
Preheat oven to 160C. Combine flour, sugar and salt in a food processor. Add butter and process until mixture resembles coarse breadcrumbs.
Add yolk and vanilla and process until mixture forms a ball. Roll dough between two sheets of baking paper to 5mm thick, then cover and rest in the refrigerator for 30 minutes or until firm. Using a 7cm star-shaped cutter, cut out 24 shapes. Place biscuits on baking paper-lined oven trays and bake for 10-12 mins or until golden. Cool on a wire rack.
For the filling
Beat amaretto, butter and icing sugar in a small bowl until smooth. Sandwich biscuits together with teaspoonfuls of filling.
To serve
Half-dip biscuits into melted chocolate and rest on a wire rack. With tweezers, decorate with a little gold leaf, then rest until set.
Serve two biscuits with cherries on the side.
Serves 6.
