Ingredients
Method
1.Beat butter, sugar, egg and extract in small bowl with electric mixer until combined. Stir in ground almonds, sifted flour and cocoa, dried cranberries and sauce. Cover, refrigerate 1 hour.
2.Preheat oven to 180°C (160°C fan forced). Grease oven trays, line with baking paper.
3.Roll dough between sheets of baking paper until 3mm (⅛ inch) thick. Cut 4cm (1½ inch) fluted rounds from dough, place rounds about 2.5cm (1 inch) apart on trays. Bake about 8 minutes, stand biscuits on trays 5 minutes before transferring to wire rack to cool.
4.Meanwhile, make chocolate ganache. Stir chocolate and butter in small heatproof bowl over small saucepan of simmering water until smooth, cool. Refrigerate about 20 minutes or until spreadable. Beat with electric mixer until thick and glossy.
5.Spoon ganache into piping bag fitted with 2cm (¾ inch) fluted tube. Pipe ganache onto flat-side of half of the biscuits, top with remaining biscuits. Refrigerate until firm. Before serving, dust with a little extra sifted cocoa.
This dough is quite soft. If it becomes difficult to handle, roll it out, then refrigerate again until firm.
Note
