Filled biscuit with Bonne Maman Raspberry Jam

Steps

1. Preheat the oven to 180°C (350°F).
2. Melt the butter and set aside.
3. Whisk the eggs with the sugar using an electric mixer or stand mixer until the mixture doubles in volume.
4. Add the sifted flour in 3 additions, gently folding it in with a spatula.
5. Then add the melted butter.
6. Pour the batter into mini tart molds or muffin tins, without exceeding 1 cm in height.
7. Bake for 12 minutes at 180°C (350°F). After baking, remove from the molds and let cool.
8. Using a knife, trim off the domed tops to obtain flat discs.
9. Add a teaspoon of Bonne Maman raspberry jam on each biscuit and place in the freezer for 2 hours.
10. After 2 hours, melt the chocolate (using a double boiler or microwave, according to your preference), then transfer it to a bowl. Remove the biscuits from the freezer and dip the jam-covered side into the chocolate.
11. Place on a plate and let the chocolate set.
12. Store in an airtight container and consume within three days.