Chocolate Baking

Anna Polyvious' ‘cacao-rabiedies’ with hazelnut, almond and dark chocolate

Name: Chocolate hazelnut kourabiedes biscuit recipe
Yield: 25
Ingredients: 250g unsalted butter, at room temperature; 125g caster sugar; 1 egg; 1 vanilla bean, split, seeds scraped (substitute 1 tsp vanilla bean paste); 20.00 ml brandy or whisky; 400g self-raising flour; 100g cocoa powder; 1 tsp baking powder; 75g blanched almonds, roasted, crushed; 50g hazelnuts; 50g dark (40%) chocolate, finely chopped; 250g pure icing sugar, for coating

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P68 'Cacao rabiedies' with hazelnut, almond and dark chocolate

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by Anna Polyviou

Jul 31, 2023

“I’ve taken my Mum’s classic biscuit and given it an Anna twist." – Anna Polyviou

250g unsalted butter, at room temperature
125g caster sugar
1 egg
1 vanilla bean, split, seeds scraped (substitute 1 tsp vanilla bean paste)
1 tbs brandy or whisky
2 2/3 cups (400g) self-raising flour
1 cup (100g) Dutch cocoa powder, plus 1/2 cup (50g) extra for coating
1 tsp baking powder
75g blanched almonds, roasted, crushed
1/3 cup (50g) blanched hazelnuts, roasted, crushed
50g dark (40%) chocolate, finely chopped
250g pure icing sugar, for coating

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
2.

Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 3-4 minutes until light and fluffy.
3.

Reduce speed and add egg, beating until combined. Add vanilla and brandy or whisky, and beat until combined. Sift flour, cocoa and baking powder over the butter mixture. Add nuts and chocolate and fold through until incorporated and the dough is thick but not firm.
4.

Shape 2 tbs measures into balls and place on prepared trays, leaving a 4cm space between each. Lightly press each ball into a 6cm disc. Bake for 25 minutes (biscuits will crack). Set aside on trays for 3-4 hours until completely cooled.
5.

To make the coating, sift extra cocoa and icing sugar into an airtight container with a lid. Gently toss biscuits in coating until completely covered. Store in container for up to 1 month in a cool place.
6.

When ready to serve, dust off a little coating.