Apricot preserve and dark chocolate petals
In a bowl, mix the flour with the butter and blend until the mixture takes on the appearance of sand. Add the sugar, the cocoa powder and, lastly, the egg. Mix quickly until a smooth and compact dough is obtained. Put it in the fridge for about 15 minutes.
Once rested, roll out the dough to approx. 2 cm in thickness and cut out discs. Bake them at 150°C for 14 minutes. As soon as they have cooled, fill the biscuits with the apricot preserve and the chocolate petals.
These biscuits are the domestic revisitation of the famous Sacher Torte that became popular in Trentino too when it was still a part of the Austro-Hungarian empire. Giusy’s skill and passion for biscuits has transformed this recipe into a sweet chocolate morsel that will thrill even the smallest of children, especially when accompanied by a nice glass of milk. As for the adults, we suggest enjoying them with Trentino Grappa!
Recipe created and made by:
Giusy Bonat - La Rondine Biscotti, Imer (Primiero)
Do you want to discover the magic of Trentino winter? Enjoy