You have to pop the whole thing in your mouth at once to get the crunchy almond and chocolate combination experience. These dainty cookies look fancy but are fairly simple to make.
Ingredients: 10 tablespoons butter, softened, 1/2 cup granulated sugar, 1 egg yolk, 1 1/2 teaspoon almond extract, 1 cup ground almonds, 1 1/2 cups all-purpose flour, 1/2 cup chocolate chips.
Instructions: Cream the butter and sugar in a large mixing bowl until light and fluffy. Beat in the egg yolk, almond extract, ground almonds, and flour until evenly mixed. Cover with plastic and chill for about 2 hours until firm.
Preheat oven to 350 degrees; line baking sheets with parchment paper. Break off small pieces of dough and roll into balls with your hands. Place the balls on the prepared baking sheets about 1 inch apart. Bake for 13-15 minutes or until golden. Allow cookies to cool on parchment paper that has been removed from baking sheet to heat-proof surface. Cool completely.
Melt the chocolate chips in microwave for one minute (more if needed) and stir until smooth and thoroughly melted. Place small amount of chocolate on bottom of one cookie then top with another cookie, squeezing gently. Place on cooling racks to set and harden(or place in refrigerator for a few minutes to harden).
Makes about 2 dozen sandwiches.
"The Cookie and Biscuit Bible", Catherine Atkinson, Hermes House, Anness Publishing Ltd, Blackfriars Road, London, 2010.
Cookies Rule!!!
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