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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Sensational Chocolate-Almond Sandwiches

  3. Categories: Cookies

  4. Yield: 28 servings

  5. Cocoa-almond cookies:

  6. 3/4 c Whole blanched almonds;

  7. 4 oz

  8. 3/4 c Sugar

  9. 1 3/4 c All-purpose flour

  10. 3 tb Unsweetened dutch processed

  11. -cocoa

  12. 1 ts Baking powder

  13. 8 oz Unsalted butter; soften

  14. -slightly

  15. White chocolate ganache:

  16. 6 oz Fine-quality white c

  17. -hocoloate

  18. (very finely chopped)

  19. 1/2 c Whipping cream

  20. Recipe by: Sensational Chocolate

  21. White chocolate ganache is the filling of these thin, extra- crisp,

  22. cocoa-almond cookies. The cookies are easy to shape - the dough is simply

  23. formed into cylinders and sliced. Cookies: Grind almonds with sugar in food

  24. processor to a fine powder. Sift flour, cocoa and baking powder into a

  25. medium bowl. Cream butter in a large bowl. Add almond mixture; beat until

  26. smooth and fluffy. Using a wooden spoon, stir in cocoa mixture. Dough will

  27. seem dry at first, but stir until it comes together. Divide dough in half.

  28. Spoon each half onto a sheet of waxed paper. Roll in a log, about 1.1/2

  29. inches in diameter. Wrap in waxed paper. Refrigerate 2 hours. Roll each log

  30. again to an even round shape. Refrigerate 4 hours or intil firm.

  31. Position rack in center of oven and preheat to 375. Cut each log in

  32. about 1/4 inch thick slices with a thin sharp knife. Put slices on

  33. 1.1/2 inches apart. Bake

  34. 10 to 11 minutes or until cookies are just set; they burn easily on the bottom. Carefully

  35. transfer to racks with a metal spatula; cool completely.

  36. Ganache: Put white chocolate in a small bowl. Bring cream to a full

  37. boil in a small heavy saucepan. Pour over chocolate all at once. Stir with

  38. a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30

  39. minutes, stirring occasionally with whisk, until cold and thick, but not

  40. set. Whip mixture at high speed 3 minutes or until lighter in color and thickened. Spread about 2 teaspoons ganache on flat sides of half the

  41. cookies. Sandwich each with a flat side of a second cookie, choosing

  42. cookies of the same size to put together. Refrigerate 15 minutes to set

  43. before serving. Cookies can be kept, covered, 1 week in the refrigerator.

  44. Serve at room temperature. Makes 28 cookie sandwiches. --


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