Pasticcini di Pasta Frolla

Preheat oven to 200°C (390ºF). Line a baking sheet with parchment paper or a silicone mat.

Sift together flour, potato starch, and baking soda. Set aside.

In a mixing bowl, beat the soft butter and icing sugar. Add egg and vanilla; fold into creamed butter. Add flour mixture and fold in with a spatula, until dough reaches a smooth consistency.

Put dough in a sac à poche (piping bag) with a large star tip. Form cookies in a round shape (or any shape you like) and lay on prepared baking sheet. Bake for about 10–12 minutes or until light brown.

In the meantime, melt dark chocolate in a bain-marie (or double boiler, see note below) or in the microwave.

Let cookies cool down before dipping half of the cookie in chocolate. Return cookie to lined baking sheet and let chocolate harden before serving.

Note: For the bain-marie, heat a large pot of water. Keep water hot but avoid any boiling to ensure chocolate doesn’t overheat and water does not get into chocolate, because this would ruin it. Put a heat-proof bowl with chocolate inside the bigger pot and keep stirring to facilitate melting.