Mushroom Biscuits with Delicious Filling

Process the sugar into icing sugar using the bamix® Processor. Mix 170 g flour, icing sugar and baking powder and set aside for a moment. Using the bamix® beater, whip the half egg and the egg yolk until fluffy. Then stir in the butter and vanilla extract with the bamix® multi-purpose blade. Gradually add the flour mixture until a smooth dough forms. If the dough is still too sticky, add some of the remaining flour. Shape the dough into a ball, wrap in cling film and place in the fridge for at least 30 minutes.

Preheat the oven to 180 °C and line a baking tray with baking paper.

Take the first batch of dough for the stems out of the fridge and split into small pieces. Roll the dough pieces and cut them into 2 to 3 cm "stems". Place them on the baking tray a few centimetres apart and bake for 12 to 14 minutes, then leave to cool on a kitchen rack.

Take the second batch of dough out of the fridge and roll pieces into balls weighing approx. 8 g. Place the balls on a baking tray with baking paper and bake for 12 to 14 minutes.

After baking, use a small knife to immediately start scooping hollows out of the caps over a bowl (the crumbs are still needed for the filling). Once the caps have cooled down, you can no longer scoop them out and they will break.

Grind the almonds with the bamix® and the Processor. For the filling, use the bamix® whisk to mix the crumbs with the ground almonds, cocoa powder and jam, forming a paste. Fill the mushroom caps with a little paste and carefully press a stem into the centre. Wipe off any excess filling.

Melt the chocolate and butter in a bain-marie, stirring occasionally with the bamix® whisk. Dip the almond mushrooms into the chocolate glaze until the caps are completely coated with chocolate. Place them on a board with baking paper and put them in the fridge for about 20 minutes.