Chocolate- and Almond-Dipped Sandwich Cookies

Name: Chocolate- and Almond-Dipped Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 large egg yolk; 0 teaspoons salt; 170 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 142 grams 1/4 cups slivered almonds (about , toasted, chopped; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 2 teaspoons vanilla extract; 237 milliliters whipping cream

Chocolate- and Almond-Dipped Sandwich Cookies might be just the dessert you are searching for. One serving contains 206 calories, 2g of protein, and 15g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 28. A mixture of all purpose flour, semisweet chocolate, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt.

Ingredients you will need

Slivered Almonds

Vanilla Extract

Egg Yolk

Almonds

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm.

Ingredients you will need

Cut Out Cookies

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.

Ingredients you will need

Dough

Position racks in top third and bottom third of oven; preheat to 325°F.

Equipment you will use

Oven

Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer to racks; cool completely. Repeat with remaining dough.

Ingredients you will need

Dough

Bring cream to simmer in heavy medium saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat; add chocolate and whisk until melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Let cool until thick but still spreadable, about 2 hours.

Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.

Ingredients you will need

Spread

Equipment you will use

Pastry Bag