Sacher biscuits

Preparation steps

• Flour, cocoa, thickener, powdered sugar and baking powder must be sifted together because cocoa is usually in lumps and it is difficult to mix it well and arrange it in the dough. Transfer this mixture to a multipractice and add sliced ​​butter, then grind it well into flour. In a small bowl, add the egg yolks, vanilla and zest, stir and add to the above mixture, pulse until the dough forms, if you find it too dry, add a tablespoon of water. Transfer the dough to plastic wrap and refrigerate for an hour.
• Roll out the cold dough thinly to 1 / 4-1 / 3 cm between two sheets of baking paper (this way you can use the dough to the last piece and you will not have white edges and flour stains), then with a square mold measuring 4-5 cm, take it out cubes from the dough and descends to a baking sheet lined with baking paper. For each other cube, dig out the middle with a round mold (a continuation for decorating cakes, but the wider side is in the bag).
• If the cut dough seems soft, transfer the pan to the refrigerator while the oven heats up to cool, this way it will not spread too much and will retain its proper shape. Bake the biscuits in a preheated oven at 180 degrees for 12-14 min. Transfer the baked biscuits to a cooling rack.
• Meanwhile, if it is too firm, heat it on a low temperature to soften it. Put sliced ​​chocolate in a special bowl, then melt it in steam and store it until use. Chop the rest of the chocolate into smaller pieces and keep in a bowl until use.
• Dip the cold top biscuits with the hole halfway into the melted chocolate, then into the chopped chocolate. Place the biscuits on baking paper and allow the chocolate to set. Full poop, turn upside down, then put 1/2 teaspoon of apricot jam in the middle. Cover each full biscuit with one with a hole and dipped in chocolate, lightly pressing to make the biscuits match.
• Leave the biscuits on the cooling rack for the biscuits to absorb the jam and for the biscuit sandwiches to harden. Arrange the hardened biscuits in a box with a lid and store for up to a week at room temperature, or if you want to store them longer, then freeze them.