Thursday, 19 December 2013

Cinammon orange biscuits with chocolate glaze (Χριστουγεννιάτικα μπισκοττάκια)

A colleague recently bought some biscuits into work which her children had made. The combination of orange, cinammon and chocolate created a very tasty flavour. I asked her for the recipe, which comes from an advertisement by a Greek flour and confectionery company (ΓΙΩΤΗΣ), published in one of the latest issues of Gastronomos, a Greek gourmet magazine.

I'm loking forward to making these biscuits at the weekend. In the meantime, here's the reicpe (it makes approximately 50 biscuits).
Crafted by children - in Greece, Christmas time is generally all about them and ultimately for them.
You need:
200g self-raising flour
1 teaspoon baking powder
1 cup butter (my friend used a mixture of butter and olive oil)
1 1/2 cups blanched ground almonds
1 large egg
80g icing sugar
1 1/2 teaspoons of cinammon
Grated zest of 1 orange
Grated zest of 1/2 lemon
1 shot of cognac (most Greek cooks keep a bottle of Metaxas in the house)
125g cooking chocolate
1/2 cup cream
1 tablespoon cinammon flavoured liqueur (my friend didn't use this)

Beat the butter and sugar till well combined. Add almonds and egg and beat till well blended. Add cinammon, zest and cognac and beat well. Sift flour and baking powder, and fold it into the mixture, beating just as much as needed.  Cover with plastic wrap and place in the fridge for 2 hours.

Heat oven to 160C and grease two baking trays. Divide dough into four pieces. Roll out each piece on a floured surface to just under 1cm. Use cutters to make Christmas shapes, place on baking tray 2cm apart from each other, and cook each tray 10-15 minutes till golden. Remove from oven and allow to cool 10 minuted before removing them from the tray onto a cooling grill.

Melt the chocolate in a double boiler, and gradually add the cream and liqueur. Allow to blend without boiling. Dip the biscuits into the chocolate, allow excess chocolate to drip off, then place biscuits on greaseproof paper. Allow the chocolate to set before placing biscuits on a serving plate.

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