Chocolate-filled Cookies

Ingredients

• 250 g cream cheese
• 200 g dark chocolate (at least 70% cocoa content)
• 1 tsp Honey
• 100 g spelt flour type 1050
• 100 g whole spelt flour
• 100 g Ground Almonds
• 80 g coconut palm sugar
• 0.5 Vanilla bean
• 1 egg (medium size)
• 200 g butter

Instructions

1. 1.

   For the filling, finely chop the dark chocolate and melt it with honey in a small saucepan. Remove from heat and let cool slightly. Whisk the cream cheese into the mixture until smooth, then refrigerate to set.

2. 2.

   Meanwhile, scrape out the vanilla bean pulp, combine the flours, almonds, coconut palm sugar, and vanilla pulp on a work surface. Create a well in the center, crack the egg into it, and scatter butter pieces around. Mix all ingredients quickly by hand into a smooth dough, shape into a ball, wrap, and refrigerate for about 1 hour.

3. 3.

   Line baking trays with parchment paper. Roll out the dough on a lightly floured surface to about 4 mm thickness, cut circles of ~3 cm diameter, and place them spaced apart on the parchment. Bake in a preheated oven at 180 °C (or 160 °C fan) for 8–10 minutes until pale golden. Remove and cool on a wire rack.

4. 4.

   Take the chilled filling out of the fridge, beat it with an electric mixer until fluffy, fill a piping bag with a star tip, and pipe onto half of the cookies. Top with the remaining filling, dust with powdered sugar if desired, spread any leftover cream as dots, store in a cool place, and enjoy promptly.