These Spooky Pumpkin Sandwich Biscuits are Quick and Delicious!

It's no lie that the festive season celebrations aren't going to be quite the same this year. As the pandemic scenario demands socially-distanced gatherings, you may not be able to go trick-or-treating in your neighbourhood or flaunt your spooky-as-hell costume at the Halloween party next door. Nonetheless, one must keep the holiday spirit alive in one way or another! 

While things may not feel just about right, you could always make use of this time in isolation as an opportunity to create memories with your loved ones. Preparing a fabulous family meal or whipping up delectably gooey cookies together, spending quality time with your loved ones is what festivities are all about, right? 

So, in order to do so, Lavazza India shares the recipe of pumpkin sandwich biscuits that are the perfect way to ring in Halloween. These delectable and utterly flavoursome biscuits are filled with a naughty-but-nice chocolate-chestnut ganache and as spooky as it sounds, your guests will never know the sorcery behind the other secret ingredient!

Ingredients:

For the almond shortbread

300g butter

200g sugar

75g egg yolk

250g plain flour

100g cornflour

100g almond flour

0.5g vanilla (or use vanilla extract)

10g ground Qualità Oro or Qualità Rossa coffee

For the chocolate-chestnut ganache

250g milk chocolate

200g fresh cream

65g boiled sweet chestnuts (peeled)

1g salt

Directions:

1. Start by making the biscuits. In the mixer, use the paddle to work the soft butter with the sugar and vanilla, and then add the egg yolks, followed by the flour sieved with vanilla and ground coffee. Work fast and pour the mixture into a pastry bag to pipe into the mould. Cook at 170° C for around 10 minutes.

2. To make the ganache, heat the cream and pour it over the chocolate. Leave for a couple of minutes, add the chestnuts, and work with a hand-blender for 3 minutes or until the cream is silky smooth. Leave for at least 12 hours.

3. To assemble, sandwich the ganache between the two pieces of shortbread.

*The ideal coffee for this recipe is made with Moka pot or home espresso machine.*