Peanut Chocolate Diamonds

Ingredients

• 1 dough (shortbread dough according to basic recipe)
• 50 g roasted salted peanut kernels
• 100 g dark chocolate couverture
• 50 g crunchy peanut butter
• coarse Sea salt

Instructions

1. 1.

   First prepare the dough according to the basic recipe. Refer to the shortbread dough recipe.

2. 2.

   Roll out the shortbread and cut into diamond shapes with a sharp knife. Place diamonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 10–12 minutes until golden brown. Remove and let cool.

3. 3.

   Coarsely chop the peanuts. Coarsely chop the chocolate couverture and melt it over a hot water bath. Take half of the melted chocolate and stir in the peanut butter.

4. 4.

   Spoon a dollop of the peanut‑chocolate mixture onto each diamond and allow the cookies to cool slightly.

5. 5.

   Decorate the diamonds with another dollop of chocolate glaze, then sprinkle with peanuts and sea salt. Chill the cookies until the chocolate sets.