Raspberry, Chocolate and Almond Kifli
These biscuits have it all - tender, buttery pastry, sweetness from raspberry jam, bitterness from dark chocolate and crunch from almonds. The combination is irresistible. To make these nut free for school, a teaspoon of your favourite jam makes a great filling too.
- For the pastry
- 300ml thickened cream
- 250g butter at room temperature
- 2 tablespoons caster sugar
- 1 1/2 tsp baking powder
- 400g plain flour
- For the filling
- 1/2 cup good quality raspberry jam
- 50g 70% cocoa solids dark chocolate, chopped coarsley
- 50g slivered almonds
- icing sugar to serve
To make the pastry, place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix together on medium speed until well combined and a dough is formed.
Divide the dough into 4 equal balls and wrap each ball in plastic wrap. Rest in the fridge for at least 15 minutes.
Meanwhile, make the filling by stirring together the jam, chopped dark chocolate and slivered almonds.
Take one ball of pastry and roll out into a circle, around 3mm thick. Using a pizza cutter or sharp knife, slice into 8 equal triangles, just like slicing a pizza.
Take a teaspoon of the filling and place near the wide end of a triangle. Roll into a crescent shape. Repeat until you have used all the pastry and filling.
Place on baking paper lined biscuit trays and bake in batches in a preheated 200°C oven (180°C fan forced) for 12-15 minutes. They should be slightly golden, but will still be mostly pale all over.
Cool on a wire rack and dust with icing sugar before serving.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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