For approx. 45 pieces, 90 kcal per piece, fat 5 g, approx. 1 hour (without waiting time)
ingredients
300 g flour
100 g icing sugar
2 tbsp vanilla sugar 2 pinches of
salt
grated zest of 1 organic lemon
2 egg yolks
200 g cold butter
200 g orange marmalade
50 g candied ginger
200 g dark chocolate couverture
2 tbsp sunflower oil
1 Mix the flour, powdered sugar, vanilla sugar, salt and lemon zest. Place in a bowl, make a well in the center and add the egg yolks. Spread knobs of butter around the edge. Knead everything into a smooth dough and shape into a sheet. Wrap in foil and chill for approx. 3 hours.
2 Preheat the oven to 180 degrees (160 degrees for a fan oven). Roll out the dough to a thickness of 3 mm and cut out diamonds. Place rhombuses on baking trays lined with baking paper. Bake 7-8 mins. Let cool down.
3 Heat the jam while stirring. Assemble two diamonds with hot jam and leave to dry. chop ginger Chop the couverture and melt over a hot water bath. Stir the oil into the couverture. Dip half of the diamonds in the couverture, sprinkle with ginger and leave to dry.
