22/06/2020

Italian Cornetti Biscuits

These delightful little Italian biscuits are worth the effort to make them.

Makes:

64 Prep Time: 30 minutes

Cooking Time: 12 minutes per batch

Download Recipe PDF

Ingredients

3 cups self raising flour
1 tablespoon caster sugar
125g chilled unsalted butter, cubed
300ml cream
1 teaspoon vanilla extract
caster sugar, for coating
FILLING
180g almond meal
200g plum jam
50g grated dark chocolate
1 teaspoon mixed spice

Method

Combine filling ingredients together. Combine flour, sugar and butter in a food processor and blend until mixture resembles breadcrumbs. Add cream and vanilla and pulse until mixture just forms a ball, taking care not to over mix. Turn out onto a floured surface and knead lightly until smooth. Divide into eight. Roll each piece in to a thin circle approximately 25cm in diameter and cut into 8 wedges. Spoon teaspoons of filling close to the bottom edge of each wedge, moisten the tip of the triangle with a little water and roll up like a croissant, enclosing the filling. Place onto oven trays and bake at 200°C for 10-12 minutes until lightly golden. Gently toss the cornetti in caster sugar while still hot and place onto a wire rack to cool. Store in an airtight container.
ALTERNATIVE FILLINGS Dulce de Leche and Coconut – 1 cup Dulce de Leche and 2 tablespoons coconut Choc-Hazelnut and Almond – 200g Nutella chocolate hazelnut spread, 180g almond meal and 2 teaspoons mixed spice

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