Here is a little shortbread that will please more than one reader! It is indeed a shortbread pastry that is composed of almonds and crushed gavottes, which provide an additional crunch to highlight the sweetness of the chocolate ganache. A perfect cookie for tea, or to dip in coffee!
-225g of flour
-175g of soft butter
-100g semi-salted butter
-130g of sugar
-130g of almond powder
-100g of crushed gavottes
-75g of dark chocolate
-75g of milk chocolate
-110g of full cream
-35g of butter
-35g invert sugar (or creamy white honey)
Start by preparing the shortbread dough.
Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
Finally, add the crushed gavottes.
Stir to mix well.
The result is a speckled shortbread dough.
Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
Bake for 15 minutes.
Remove the shortbread and let it cool on a wire rack.
When the shortbread is cold, leave it in an airtight lock&lock box.
Prepare the ganache.
Place both chocolates in a large bowl.
Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
Heat and bring to a boil.
Pour over chocolate and mix well.
When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
Garnish half of the shortbread with ganache.
Then close with a second shortbread. Keep them in an airtight box!