Description
Chocolate-dipped halley biscuits bring Italian pastry elegance to your dessert table with delicate crumbly texture. Sweet almond notes and rich chocolate coating make this treat an irresistible indulgence you cannot resist.
Ingredients
Scale
Chocolate Base:
- 1.5 cups flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
Wet Ingredients:
- 3 eggs
- 1 cup sugar
- 1 tablespoon vegetable oil
- 1 teacup water (240 milliliters)
- 1 packet vanilla
Coating and Filling:
- White chocolate for filling
- Dark chocolate for coating
- Milk chocolate for coating
Instructions
- Prepare the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk eggs and sugar vigorously until the mixture becomes pale and increases in volume, creating a light, airy texture.
- Incorporate vanilla extract, blending thoroughly to distribute the flavor evenly.
- Gently sift flour, cocoa powder, and baking powder into the egg mixture, folding carefully to maintain the mixture’s delicate volume.
- Gradually introduce vegetable oil and water, stirring until the batter achieves a smooth, consistent consistency.
- Transfer the batter to the prepared baking tray, using a spatula to spread it evenly and create an uniform layer.
- Bake for 15-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cake to cool completely at room temperature, then slice into precise rectangular cookie-like pieces.
- Melt white chocolate using a double boiler or microwave, spreading a thin layer on one side of each cookie piece.
- Create sandwich cookies by pressing two white-chocolate-coated pieces together.
- Combine dark and milk chocolate, melting until smooth and glossy.
- Dip each sandwich cookie halfway into the melted chocolate mixture, ensuring an even coating.
- Place dipped cookies on a wire rack, allowing excess chocolate to drip and the coating to set at room temperature.
Notes
- Ensure eggs and sugar are whisked until pale and tripled in volume for a lighter, airier texture.
- Sift dry ingredients thoroughly to prevent lumps and create a smooth, consistent batter.
- Use room temperature ingredients to help them blend seamlessly and improve overall mixing.
- Line baking tray with parchment paper for easy removal and preventing sticky edges.
- Test cake doneness by gently pressing the center – it should spring back when touched.
- Cool cake completely before cutting to maintain clean, precise rectangular shapes.
- Melt chocolate in short bursts using microwave or double boiler to prevent burning.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For gluten-free version, substitute regular flour with almond or coconut flour.
- Experiment with different chocolate coatings like dark, white, or flavored varieties.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg