Sensational Chocolate-Almond Sandwiches
Yield
28 cookiesPrep
6 hrsCook
11 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cocoa almond cookies | |||
| ¾ | cup |
almonds
blanched, whole |
*
|
| ¾ | cup |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 1 | teaspoon |
baking powder
|
|
| 8 | ounces |
butter
unsalted, softened slightly |
|
| White chocolate ganache | |||
| 6 | ounces |
white chocolate
fine quality, finely chopped |
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cocoa almond cookies | |||
| 177 | ml |
almonds
blanched, whole |
*
|
| 177 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 45 | ml |
cocoa powder
|
|
| 5 | ml |
baking powder
|
|
| 231.2 | ml/g |
butter
unsalted, softened slightly |
|
| White chocolate ganache | |||
| 173.4 | ml/g |
white chocolate
fine quality, finely chopped |
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Cookies: Grind almonds with sugar in food processor to a fine powder.
Sift flour, cocoa and baking powder into a medium bowl.
Cream butter in a large bowl.
Add almond mixture; beat until smooth and fluffy.
Using a wooden spoon, stir in cocoa mixture.
Dough will seem dry at first, but stir until it comes together.
Divide dough in half.
Spoon each half onto a sheet of waxed paper.
Roll in a log, about 1½ inches in diameter.
Wrap in waxed paper. Refrigerate 2 hours.
Roll each log again to an even round shape.
Refrigerate 4 hours or until firm.
Position rack in center of oven and preheat to 375℉ (190℃).
Cut each log in about ¼ inch thick slices with a thin sharp knife.
Put slices on ungreased baking sheet, about 1½ inches apart.
Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom.
Carefully transfer to racks with a metal spatula; cool completely.
Ganache: Put white chocolate in a small bowl.
Bring cream to a full boil in a small heavy saucepan.
Pour over chocolate all at once.
Stir with a whisk until mixture is smooth.
Cool to room temperature.
Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not 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 cookies.
Sandwich each with a flat side of a second cookie, choosing cookies of the same size to put together.
Refrigerate 15 minutes to set before serving.
Cookies can be kept, covered, 1 week in the refrigerator.
