Excelsior Cookies

Directions

• To prepare the shortcrust pastry, mix the butter (150 gr) and the sugar (90 gr) in a bowl and pour the milk a little at a time. Mix everything until you get a mixture of a whitish colour, then add the sifted flour and work everything until the mixture does not obtain a soft and homogeneous consistency.
• Put the mixture in a pastry bag with a large star-shaped nozzle and make the biscuits in the shape you prefer (usually, these cookies are stick-shaped, round or horseshoe-shaped)
• Place the biscuits in a pan lined with baking paper and bake at 180 degrees for about 15 to 20 minutes. Once ready, let them rest and cool outside of the oven.
• To prepare the filling, place the almond flour, the sugar (150 gr), the glucose, the water, the drops of bitter almond essence, the coloring and the jam in a bowl. Mix the ingredients well and add the creamy butter. Adjust with water if the mixture is too hard.
• At this point, spread the filling on the smooth part of the biscuits and cover with another biscuit to form a sandwich.
• Melt the dark chocolate and butter (30 gr) in a bain-marie so as to form an icing in which you will dip half of the biscuit. Make the glaze harden and serve at room temperature.