Biscotti piccanti al ciccolato

Ingredients

100 grams dark chocolate

175 grams flour

1 egg

60 grams cacao

40 grams butter

1 pinch salt

60 grams sugar

1 tsp ground chili pepper

100 ml double cream

1 tsp vanilla

30 grams powdered sugar

blueberries

Directions

Preheat oven to 180°C (350°F)

Line cookie sheets with oven-proof paper

Break up the chocolate and melt in a double boiler. In a bowl beat the butter and the sugar with an electric mixer until smooth. Add vanilla, egg and the melted chocolate. Blend. Add the flour, cacao powder, chili pepper and salt. Roll out cookie dough, and cut into round cookies with a cookie cutter. Place on baking sheets and bake in hot oven for about 8 minutes.

Whip the cream with the powdered sugar until stiff. Spread a dollop on each cookie, top with berries and place in refrigerator. Serve cold.

  
Rating: ★★★★★
Like an oreo, but so, so much better.