Icone panier

Blackcurrant liqueur and dark chocolate biscuits

Discover this gourmet recipe proposed by Italian blogger Stefania Tacchio on her instagram account: Briottet Blackcurrant Cream and Dark Chocolate Cookies.
Created after her trip to France and more specifically her visit to Dijon, this recipe combines the acidity of blackcurrants with the bitterness of dark chocolate in a delicious pastry!


Briottet - Cassis
Blackcurrant liqueur Briottet
30 ml
  • Flour
    500 g
  • Cane sugar
    150 g
  • Ammonia for cakes
    9 g
  • Eggs
  • Milk
    90 ml
  • Sunflower oil
    100 ml
  • Salt
    A pinch
  • Ice sugar
  • Dehydrated blueberries
    40 g


Soak the dried blueberries in the Crème de Cassis de Dijon for a few hours.

Sift the flour and yeast into a bowl, add the sugar and mix with a fork, add the pressed and dried blueberries and the chocolate.

Now add a pinch of salt, the eggs, the liqueur used for soaking, the oil and finally the milk. Mix and knead quickly with your hands to obtain a homogeneous dough.

Leave the dough to rest for at least 30 minutes in the fridge, then roll out and cut out the biscuits, placing them on a baking tray covered with baking paper. Bake at 180 degrees static for about 18 minutes. Once cooled, sprinkle with icing sugar.

This recipe is
brought to you by

Stefania Tacchio