Pasticcini Di Pasta Frolla

1. 1

   Preheat oven to 200u00b0C (390u00b0F). Line a baking sheet with parchment paper or a silicone mat.

2. 2

   Sift together flour, potato starch, and baking soda. Set aside.

3. 3

   In a mixing bowl, beat the soft butter and icing sugar. Add egg and vanilla; fold into creamed butter. Add flour mixture and fold in with a spatula, until dough reaches a smooth consistency.

4. 4

   Put dough in a sac a poche (piping bag) with a large star tip. Form cookies in a round shape (or any shape you like) and lay on prepared baking sheet. Bake for about 10-12 minutes or until light brown.

5. 5

   In the meantime, melt dark chocolate in a bain-marie (or double boiler, see note below) or in the microwave.

6. 6

   Let cookies cool down before dipping half of the cookie in chocolate. Return cookie to lined baking sheet and let chocolate harden before serving.

7. 7

   Note: For the bain-marie, heat a large pot of water. Keep water hot but avoid any boiling to ensure chocolate doesn't overheat and water does not get into chocolate, because this would ruin it. Put a heat-proof bowl with chocolate inside the bigger pot and keep stirring to facilitate melting.

No additional tips available.