Chocolate and Grappa cookies
Melt the chopped chocolate , butter and Grappa in a water bath (bain-marie) and let cool. Beat the eggs, a pinch of salt and sugar with a whisk until the mixture is firm and fluffy.
Then add the chocolate mixture and mix well. Add the flour and baking powder with a spatula. Cover with plastic wrap and let rest in refrigerator for at least an hour and a half or until the mixture is pretty hard. After the rest period, lay some baking paper on a baking pan and form balls as small as a walnut, dip them in icing sugar (I also tried with the dark chocolate powder and it's fine) and place them on the baking sheet leaving some room among them.
Bake at 180° for 20 minutes.
Recommended Grappa:
PO' di Poli Morbida
Link to the recipe:
http://www.nellacucinadellale.com/2012/11/biscotti-cioccolato-e-grappa.html
- Ingredients:
225 g dark chocolate
100 g flour
2 eggs
65 g sugar
45 g butter
2 tablespoons Grappa
½ teaspoon of baking powder - Author:
- Alessia Michelotti, blog Nella cucina dell'Ale
- Typology:
- Dessert
- Preparation time:
- 30 minutes and an hour rest in the fridge
- Notes:
