Pine nut and chocolate biscuit fingers

Ingredients
For the dough
200 g Italian '00' flour
100 g softened butter
100 g sugar
Half a sachet baking powder (8 g)
1 sachet vanillin or vanilla flavouring
1 egg
1 pinch of salt
To finish
75 g pine nuts
150 g dark chocolate
Raspberry or peach jam or jelly, as preferred
I mix the flour, butter, sugar, baking powder, vanilla, a pinch of salt and the egg, reserving half the egg white.

I knead quickly.

I form a ball, wrap it in cling film and refrigerate for an hour.

I roll the dough out to 3 mm thick.


I cut rectangles 2 cm wide and 6 long. I made a card template to make this easier.


I arrange the biscuits on a baking tray lined with baking parchment, leaving a little space between them as they rise slightly during baking.

I brush them with the reserved egg white, beaten with a fork.
I scatter the pine nuts evenly over them.

I bake in a preheated oven at 180°C for about 10/12 minutes, then immediately remove them from the oven and lift them off with a small spatula.
I leave them to cool on a rack.

I spread a thin layer of jam on a biscuit and close it with another. I prepare them all in pairs, 2 by 2.

I melt the chocolate in a bowl over simmering water.
I dip both ends of each biscuit sandwich into the melted chocolate and place on baking parchment to set.



Keep them in a tin.