NOTES
- All ingredients must be at room temperature.
- It’s better to use soft wheat flour than all-purpose flour, because it has less protein and it’s perfect for cookie or biscuit dough.
| For the dough | |
| 150 gr unsalted butter | |
| 130 gr icing sugar | |
| 3 eggs | |
| 1 tsp vanilla extract | |
| 320 gr soft wheat flour | |
| For the filling | |
| 130 gr jam of your choice | |
| For the frosting | |
| 150 gr dark chocolate, melted | |
| 80 gr crushed hazelnuts |
“Petit four” means small oven in French. Back in 18th – 19th century when only stove ovens existed, bakers used to heat up the ovens for bread. During the cooling process of the oven, they used to bake their pastry, which was delicate and needed a much more moderate temperature. Using the term petit four, French mean every kind of small sweet or savory appetizer like tarts, puff pastry, cakes, biscuits, muffins, eclairs, macarons, meringues.
| 1. | Beat butter, icing sugar and vanilla extract, using an electric mixer, until light and creamy. |
| 2. | Add eggs, one at a time, until incorporated. |
| 3. | Mix in the flour and fold through gently, using a spatula, until incorporated. |
| 4. | Preheat the oven to 170o. |
| 5. | Using a piping bag, fill it with the dough and make the shapes that you prefer the most. |
| 6. | Line a baking sheet with parchment paper and place the biscuits. |
| 7. | Bake biscuits for around 12 minutes until golden. |
| 8. | Allow to cool (not completely) before filling them with ½ tsp jam. |
| 9. | Dip the biscuits in melted chocolate and then into the crushed nuts. |
| 10. | Let them cool completely, before storing. |
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