Cocoa, nutmeg and cinnamon biscuits are very easy to make and are without butter or dairy products, you can give them on Valentine’s Day, to your partner or to your mom, dad, grandmother or grandfather, or for any family member we love.
You will need very few ingredients to make delicate and crumbly cookies.
These cocoa shortbread cookies are really delicate even when you prepare them, so follow my tips to get an optimal result. Also, if you want to pack them as a gift, be careful that the chocolate does not melt while you manipulate the cookies, in case you have to temper the chocolate, in such a way as to become brighter and above all more stable and non-sticky.
Try other Saint Valentine Day’s recipes:
Ingredients
To decorate:
Tools
Preparation of cocoa, nutmeg and cinnamon biscuits:
Pour the flour, unsweetened cocoa, a pinch of nutmeg and cinnamon into a large bowl, mix the flours with a spoon.
Combine the egg yolks, sugar and soft margarine, start working with a fork, as you let the flour fall into the center.
When large pieces of dough begin to form, pour on the table and work until the mixture is smooth and compact but not too hard, in fact I recommend that you add the flour a little at a time.
If the dough does not stick, add a little margarine, if it is too soft, add more flour. This depends on the degree of humidity in the environment and the quality of the flour you use.
Let the dough rest for 30 minutes.
Roll out the dough between two lightly floured sheets of parchment paper. The dough must be 3 – 4 mm thick.
Cut out hearts of about 5 cm. Continue like this until stocks are exhausted. Bake in a static oven, placing the pan halfway up, at a temperature of 180 ° C / 356 ° F, for about 12/15 minutes. Allow to cool completely.
Decoration of cocoa, nutmeg and cinnamon biscuits:
Chop the chocolate, pour it into a dry saucepan that must fit perfectly with a larger one where you are going to pour water. Remember that the saucepan on top must never touch the water. Melt the chocolate in a bain-marie, you must never wet the chocolate as it becomes opaque and lumpy.
Dip the cookies in chocolate only half of the cookie, just dip them in the chocolate.
Immediately add the sugar grains and then dry on a clean sheet of parchment paper.
The cookies can be kept for about 20 days in a closed tin container or an airtight glass jar.
Variants:
Production, post-production, photography by Eva D’Antonio
Translation, adaptation of the texts by Maria Teresa Palmieri
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