Grappini cookies
Dessert
Aged
4 people
Paola Sartori
20 minutes
Ingredients:
2 eggs
70 g sugar
2 tbsp aged Grappa
250 g dark chocolate
50 g butter
110 g flour
½ tsp baking powder
1 pinch of salt
Powdered sugar
70 g sugar
2 tbsp aged Grappa
250 g dark chocolate
50 g butter
110 g flour
½ tsp baking powder
1 pinch of salt
Powdered sugar
Preparation:
Melt the dark chocolate with the butter in a bain-marie.
In a bowl, whisk the eggs with the sugar until they're clear and foamy.
Sift the flower with the baking powder. Add the flour to the eggs along with the pinch of salt, 2 tbsp aged Grappa and the liquid chocolate.
Knead the dough. Set aside in the fridge for at least half an hour.
Remove the bowl from the fridge, and the dough from the bowl. Form the dough in some tiny balls (should you have kids nearby, they'll be more than happy to help you out), roll the balls in powdered sugar.
Lay these balls on baking paper on a baking tray.
Preheat the oven to 180°, place the tray in it and bake for 15 minutes.
Baking time depends on the cookies' size.
These cookies feature a crispy crust and a smooth inside.
Keep them in a sealed jar ... if you've got any left.
In a bowl, whisk the eggs with the sugar until they're clear and foamy.
Sift the flower with the baking powder. Add the flour to the eggs along with the pinch of salt, 2 tbsp aged Grappa and the liquid chocolate.
Knead the dough. Set aside in the fridge for at least half an hour.
Remove the bowl from the fridge, and the dough from the bowl. Form the dough in some tiny balls (should you have kids nearby, they'll be more than happy to help you out), roll the balls in powdered sugar.
Lay these balls on baking paper on a baking tray.
Preheat the oven to 180°, place the tray in it and bake for 15 minutes.
Baking time depends on the cookies' size.
These cookies feature a crispy crust and a smooth inside.
Keep them in a sealed jar ... if you've got any left.
