Chocolate & Pistachio November Bones
November bones filled with soft pistachio, orange and almond filling, and coated with dark chocolate and pistachio granules.
Ingredients for 6-7 portions:
Sweet Dough:
225g Plain Flour
80g Caster Sugar
110g Stork Margarine
1/4tsp Vanilla Essence
2 Egg Yolks
Zest of one Lemon
A Pinch of Salt
Filling:
100g Pure Ground Almond
60g Caster Sugar
150g Crushed Pistachios
1 Egg White
1 Grated Orange Zest
1/4tsp Pistachio Essence
Juice of 1/2 Orange
Topping:
300g Melted Dark Novi Chocolate
20g Crushed Pistachios
Directions:
Start with the sweet dough by combining the Stork with the sugar using an electric mixer.
When they cream up, add the yolks, vanilla, lemon zest, and salt until well combined.
Then add the flour gradually and when it comes together with off the mixer.
Place the dough in plastic wrap and refrigerate for at least half an hour.
For the filling crush the pistachios in a food processor.
Then sieve the content in a small bowl. Put aside the bigger granules that won’t pass through the sieve,to use them as coating later.
Sieve the ground almonds too and discard any lumps.
Add the sugar, orange zest, the juice, pistachio essence and the egg white and mix together until you create a thick paste.
Transfer it to a piping bag and cut a hole about 3cm wide.
With the help of some waxed paper, open a piece of dough about 3mm thick.
Cut it in a rectangle of the desired dimension and place a row of filling leaving 2cm on each side.
Roll the dough onto the filling using the waxed paper until you create a cylinder.
Cut and excessive dough and pinch the ends to create a ‘bone shape’
Bake on baking paper in a preheated 180°c oven for about 25 minutes.
They are ready when they start turning lightly brown. It is normal that they will crack a little.
Let them cool off completely.
Melt the chocolate at bagne-marie or in the microwave and brush the bones with a nice layer of chocolate.
Drizzle them with the pistachio granules and let them set.
