This chocolate filled shortbread makes the perfect treat and perfect accompaniment to your favourite cup of tea or coffee. Rich almond shortbread scented with vanilla, encasing a luscious piece of Lindt Excellence Roasted Almond. Chocolate bliss…
The Lindt Maître Chocolatiers newest creation, Excellence Roasted Almond is a unique chocolate with the earthiness of roasted almonds enhancing the roasted characters in the cocoa.
Makes 20
100g butter, unsalted
55g caster sugar
Pinch sea salt
1 vanilla bean, scraped
1 egg yolk, large (about 30g)
70g almond meal
140g plain flour
100g Lindt Excellence Roasted Almond
50g Lindt Excellence 70% Cocoa, molten and tempered
30g pistachio nuts, finely chopped
Egg wash (one egg beaten with one tbsp of milk or water)
1 Preheat the oven to 170ºC (150ºC for fan forced).
2 Combine butter, sugar and vanilla in a mixing bowl and mix until pale. Add salt and egg yolk, mix well.
3 In a separate bowl combine almond meal and plain flour. On slow speed mix almond and flour mixture into the butter mix until just combined. Place shortbread dough in cling film. Rest in fridge for 10 minutes.
4 Cut each square of Lindt Excellence Roasted Almond in half and put aside.
5 On a floured surface roll out shortbread to 3mm thickness. Cut into rectangles approximately 4cm wide and 7cm long. Place one piece of chocolate onto the rectangle and wrap with the shortbread. The chocolate should be visible on both sides and the shortbread should slightly overlap on the top.
6 Place shortbreads onto a baking paper lined tray, brush with little egg wash and bake until just golden brown (approx. 20 minutes). Allow to fully cool.
7 To decorate, gently melt and temper half a block of Excellence 70% Cocoa. Drizzle shortbreads with tempered chocolate and sprinkle with chopped pistachio nuts. Allow to set fully.
This shortbread keeps in a sealed container for one week.
