Juicy Chocolate Cookies Nero
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 260 g butter, room temperature
- 140 g powdered suar (powdered suar)
- 3 egg yolks (yolks)
- 200 g flour, smooth
- 50 g bakin cocoa
- Apricot jam (apricot jam)
Print Recipe
Pin Recipe Instructions
- Warm the butter in the water bath until it is almost liquid. Add icing sugar and mix well with the mixer. Add the 3 yolks one at a time. After another short mixing, stir in the flour and cocoa powder.
- Pour the creamy mass into a piping bag and sprinkle small dots or sticks on a baking sheet lined with baking paper.
- Bake in the oven at 170 ° C for about 7 to 10 minutes. The baking time is different for each oven. The biscuits are ready when they can be easily removed from the baking sheet.
- Let the biscuits cool down and then glue 2 halves together with apricot jam. The biscuits can be sprinkled with chocolate, or half covered with chocolate, as desired.
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