Leave the butter out to soften at room temperature.Put all the ingredients, except the egg, in the blender. Blitz until the mixture looks like breadcrumbs. Then gradually add the beaten egg and mix to form a ball. Cover the dough with plastic wrap and leave in the refrigerator for a couple ofhours (if the dough seems too soft, leave it for another couple of hours).Heat the oven to 180° C. Use a teaspoon to divide the dough into walnut-sized portions. Roll the pieces of dough out slightly on a piece of plastic wrap, using your fingers, to form a disc shape with a dip in the center where you should place a Fabbri amarena, drained of its syrup using some kitchen paper. Fold each disc to close it, roll it into a ball using your hands and then place it in a hemispherical silicone mold.Bake for 20-25 minutes until the spheres have just begun to turn golden. Turn out the biscuits and leave to cool slightly, then place on a baking rack and leave to cool completely. When they have cooled, melt the white chocolate in a saucepan and coat the spheres in it, one by one, before placing them back on the baking rack (with some greaseproof underneath to catch the dripping chocolate), and decorate with sprinkles. It is important to use the baking rack, because if you put them on a flat surface, the base of the sphere will get squashed and not look good. Place them in the refrigerator for the chocolate to set and then put them into paper cases. Keep them in the refrigerator.
Recipe by DanielaBC