Recipes / Homemade chocolate-topped biscuits
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Homemade chocolate-topped biscuits
An almond and vanilla biscuit topped with milk chocolate makes a lovely childhood-style treat. Allow time for the dough to chill and the chocolate to set.
Choose your quantities, tick off the ingredients and start cooking.
Ingredients
The biscuits
The chocolate tops
How do I adjust the quantities?
Makes about 15 biscuits, depending on the mould for the original quantities. The slider adjusts whole batches. Adjust your tin and cooking time as needed.
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Make the dough
Cream the butter, icing sugar and vanilla with a spatula. Add the beaten egg and whisk vigorously. Mix in the flour and ground almonds until smooth. Form a ball, wrap and chill for 1 hour.
Bake the biscuits
Preheat the oven to 175°C. Lightly flour your hands and press the dough into the mould cavities, smoothing the tops. Bake for about 13 minutes until golden. Cool completely, then unmould.
Make the chocolate tops
Clean and dry the mould thoroughly. Melt the chocolate in a bowl over gently simmering water, stirring regularly until smooth. Pour into the cavities.
Assemble
Place a biscuit onto each chocolate-filled cavity and press gently. Let the chocolate set in the fridge or freezer, then carefully unmould. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.