Delicate shortbread, soft chocolate cream and sweet chocolate glaze – Suvorov cookies are so delicious that they can make you addicted. They taste crumbly, crunchy tender and chocolatey. According to this recipe, you can make the popular Russian sandwich cookies with the chocolate fondant filling yourself. They are perfect for snacking between meals, with coffee, tea or as Christmas cookies.
Servings 26 sandwich cookies
for the dough
- 160 g butter (room temperature)
- 120 g powdered sugar
- 2 eggs (room temperature)
- approx. 300 g flour
- 1 pinch of salt
for the fondant (for the filling)
- 100 g sugar
- 33 ml water
- 3 - 4 drops of lemon juice
for the filling
- the whole fondant
- 45 g sweetened condensed milk (room temperature)
- 25 g cocoa powder
- a little warm water (as needed)
for the chocolate glaze
- 80 g dark chocolate
- 35 g butter
Preparation of the fondant for the filling
Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly. The sugar must dissolve before the syrup boils. If it doesn't, take the saucepan with the syrup off the heat, stir it until the sugar dissolves, and put it back on the heat.
Once the sugar syrup boils, add lemon juice, stir it briefly and boil the syrup until 114 - 115 °C without stirring it. Then immediately pour the sugar syrup into a clean glass or ceramic bowl and let it cool down to 40 °C.
Beat the sugar syrup with dough hooks to form a white fondant until the sugar mixture becomes firm and stripes form from it at the bottom of the bowl so that the bottom is visible.
Form the fondant into a ball with your hands (you can help yourself with a tablespoon), wrap it in plastic wrap and put it in the fridge for about 24 hours.
Preparation of the dough
Beat softened butter, vanilla and salt for about 3 - 4 minutes until creamy and white. (Follow my tips and tricks for this here at the top of the post).
Add powdered sugar and beat for another 3 - 4 minutes until creamy.
Add eggs one at a time, whisking each time until homogeneous, and whip for a few more minutes at the end until the mixture is fluffy.
Add flour in batches and stir briskly and briefly with a wooden spoon until a creamy, chewy, spreadable dough forms. The batter should not be runny, but it should not be solid either.
Fill the dough into a piping bag with a closed star-shaped nozzle and place strips of dough about 5 cm long on a baking sheet lined with baking paper.
Bake the cookies in a preheated oven at 200 °C top and bottom heat for about 10 minutes (Please also note my tips and tricks for this here at the top of the post.) and let them cool down.
Preparation of the filling
Let the fondant melt slowly in a hot water bath (don't heat it above 50 °C) until it becomes thick, and then take it off the water bath.
Add sweetened condensed milk and mix to a homogeneous mass.
Add cocoa powder and mix to a spreadable mass (paste), adding warm water drop by drop as needed if the mass is too dry.
Filling the cookies
Fill the chocolate filling into a piping bag with a round hole nozzle and pipe some of it in the form of a short strip on half of all the cookies on the bottom flat side about center of each cookie. Now place one cookie without filling on top of each cookie with the filling, placing it with the bottom flat side on top of the filling. Press the double cookies together a little at a time so that the filling spreads evenly between them.
Preparation of the chocolate glaze
Decorating the sandwich cookies
- It is important to beat the butter mixture well with all the ingredients one by one so that it becomes creamy and fluffy.
- Butter and eggs for the dough must have room temperature.
- To give the dough the right consistency, add flour in batches. The amount of flour specified in the recipe may vary. The dough must be creamy and chewy, not runny and not solid.
- Do not mix the dough too long in any case, but only briefly and briskly.
- Do not bake the cookies too long or they will end up tasting dry instead of crumbly. After baking, they should be light yellow on top and have a golden color from the bottom.
- The temperature of the sugar syrup for the fondant, to which it must be cooked, is very important. It is best to use a kitchen thermometer to measure it.
- Do not overdo it with the lemon juice added to the sugar syrup. A few drops are enough for this.
- After boiling, pour the sugar syrup into a clean bowl only and do not scrape anything off the side of the saucepan with a spoon so that any sugar crystals do not get into the syrup.
- The fondant can be made in advance and stored wrapped in plastic wrap in the refrigerator for up to two months.
- Do not heat the fondant above 50 °C when melting.
- If the filling is too dry, add warm water only drop by drop until it reaches a spreadable consistency.
- The time needed for the fondant to mature is not included in the preparation time.
- Note the detailed tips and tricks for making Russian Suvorov cookies at the top of the post.