I have fallen victim of the macaron fever and started to experiment these colourful and delicious biscuits. Since macarons require only egg whites and not the yolks, I had some yolks to use in other recipes.
I chose a recipe form Fiordifrolla, an italian food blog which I often read. I called them kisses because in Italy these type of biscuits are called “baci”, the most famous are the Baci di Dama. I will try them as well, sooner or later.
I have slightly changed the recipe using unsalted butter and a filling of dark melted chocolate flavoured with cardamom, a spice which I really like and often use in cakes.
ORANGE KISSES WITH CARDAMOM CHOCOLATE
Ingredients for about 20 cookies:
200 g plain flour
100 g unsalted butter, from fridge
60 g icing sugar
zest of one organic orange
for the filling:
100 g dark chocolate
50 g butter
20 g whipping cream
seeds of two cardamom pods
Cut the butter in small cubes and put it in a bowl with the icing sugar. Using an electric whisk mix together the two ingredients, do not overmix, at this point it is ok if it is not well incorporated. Add the egg yolks, one at the time, and mix. When everything is well mixed add the sifted flour and the orange zest and mix for one minute. Briefly knead with you hands to obtain an homogeneous dough. Wrap the dough in cling film and place in the fridge to rest for a couple of hours.
Place a baking paper sheet on a work surface and put the dough on it. To avoid it sticking on the rolling pin, place another baking paper sheet between the dough and the rolling pin. Roll until you have obtained a thickness of about 5 mm. Cut small round shapes using a cookies cutter of about 3 cm in diameter. Place the small shapes on a baking tray covered with baking paper and put it in the fridge for about 15 minutes. In the meantime preheat the oven to 180°C and then cook the biscuits for 10 minutes. Allow to cool on a cooling rack.
In a pestle grind to a powder the cardamom seeds. Melt the chocolate with butter, whipping cream and cardamom powder in a bain-marie. When the chocolate cream is cold assemble the biscuits, by spreading a layer of chocolate cream between two biscuits like a sandwich.