- 100g Butter, unsalted 55g Caster sugar Pinch Sea salt 1tsp Vanilla bean paste ; 1each Egg yolk, large (about 30 g) 70g Almond meal 140g Plain flour ; 100g Lindt Excellence Roasted Almond 50g Lindt Excellence 70% Cocoa, molten ; 30g Pistachio nuts, finely chopped Little Egg wash
PreheatThe oven to 170°C.
PlaceThe butter, sugar and vanilla into an electric mixer with a paddle attachment and mix until pale. It is important not to cream the mixture for too long. If you over aerate the mixture it may result in the shortbread spreading too much in the oven.
AddA pinch of salt and mix in the egg yolk. Mix until well incorporated.
InA separate bowl mix together the almond meal and plain flour and run your fingers through the mixture ensuring that there are no lumps. Alternatively you can sift the almond and flour.
OnSlow speed mix almond and flour mixture into the butter mix until just combined. Place shortbread dough in some cling film and place in the fridge to rest for 10 minutes. In the meantime, with a sharp knife, cut each square of Lindt Excellence Roasted Almond in half and put aside.
Place shortbreads onto a baking paper lined tray.A lightly floured surface roll out shortbread to 3mm thickness.Cut into strips approximately 4 cm wide and into rectangles about 7 cm long. This should perfectly wrap around the chocolate piece.
Allow to fully cool.The piece of chocolate onto the rectangle and gently wrap with the shortbread. The chocolate should be visible on both sides and the shortbread should slightly overlap on the top.
DrizzleBrush top with little egg wash and bake until just golden brown.
In the meantime, gently melt and temper some dark chocolate.
Shortbreads with chocolate and sprinkle with chopped pistachio nuts and allow chocolate to set fully.This shortbread keeps in a sealed container for one week but are best eaten fresh.
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