An elegant snack time at Sakuhoro "Birch di Dharma"!

I'm addicted to the crispy texture! Introducing the recipe for "Birch di Derma". Italian sweets with chocolate sandwiched in almond dough. "Birch di Dharma" means "lady's kiss".

■ Materials

Unsalted butter 50g (1.76oz)
Cake flour 50g (1.76oz)
Almond powder 50g (1.76oz)
Fine granulated sugar 30g (1.06oz)
Chocolate 20g (0.71oz)

* Return the butter to room temperature.

■ How to make

1. Cream the butter, add fine granulated sugar, add sifted cake flour and almond powder, and mix to make a unit. You can also use a food processor (in which case the butter can be cold).


2. When the dough is set, wrap it in plastic wrap and let it sit in the refrigerator for about 1 hour.


3. Roughly divide into 60 equal parts and round 3g (0.11oz) each. It's a steady process, but if you make them the same size, it will be easier to stick the cookies together later.

4. Considering that the dough will swell a little when baked, arrange it on the top plate with a slight interval.


5. Bake in an oven preheated to 160 degrees for 15 minutes. Adjust the temperature and time with your home oven.


6. When it is slightly browned, remove the rough heat. The baked product is fragile, so don't touch it.


7. Chop the chocolate and melt it in a water bath. Apply chocolate to one side of the cookie and layer the other. Note that if the chocolate is too soft, it will be difficult to stick it together.


8. After sticking, wait until the chocolate hardens. Once the chocolate has hardened, it's done!

■ Sakuhoro

When you grab it, it's crispy and fluffy. The almond flavor is fragrant, and it is a sweet that you can eat as much as you want with a light texture. Great for tea! If you like, it might be cute to try chocolate with strawberry flavor or knead matcha powder into the dough.


"Birch di Derma" is perfect for snack time. It might be a good gift for Valentine's Day ♪