Creamy chocolate biscotti

Ingredients for 1 servings:

• 200 g nougat
• 350 g chocolate coating (dark chocolate coating)
• 200 g whipped cream
• 75 g lard
• 75 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 275 g flour
• 1 tbsp cocoa powder
• 1 tsp. baking soda
• 1 tsp baking powder
• 2 tbsp milk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Cookies, a sweet temptation

Chop the nougat into small pieces, chop 100g of chocolate, and heat the cream. Melt the hazelnut nougat and chocolate in the cream (do not boil!). Chill the chocolate cream for about 2 hours. Chop and melt 50g of chocolate, then let it cool slightly. Beat the lard, butter, sugar, and vanilla sugar until creamy. Mix in the chocolate. Mix the flour, cocoa, baking soda, and baking powder and add to the mixture. Stir in the milk. Roll out the dough, not too thinly, and cut out small stars. Place the stars on a baking sheet lined with baking paper and bake at 190°C (375°F) for about 10 minutes, then let cool. Whip the cooled chocolate cream, fill a piping bag, and pipe a tuft onto each biscuit. Chill for about 1 hour. Chop and melt 200g of chocolate. Dip the biscotti in the chocolate and let them dry. Tip: The biscotti look especially beautiful when decorated with a flag of gold leaf.