November 28, 2012
1 1/2 cups flour
1/2 cup whole almonds, not roasted or salted (I did use roasted and loved them anyway)
1/4 cup sugar
1/2 tsp. fine sea salt
1 tsp. pure vanilla extract
1 tsp. Almond extract
1 1/2 sticks butter or margarine
3 oz. Good quality chocolate
2 Tablespoons butter or margarine
1. Preheat oven to 325 and line 2 cookie sheets with parchment paper.
2. Place the almonds, sugar and salt into the bowl of a food processor fitted with a metal “S” blade. Pulse until very finely ground.,
3. Add the vanilla and almond extracts, pulse 2-3 times. Add the butter and pulse until evenly mixed. Add the flour and pulse until a smooth dough forms. You will need to scrape down the bowl a few times.
4. Scoop the dough by level tablespoons and roll each into a smooth ball. Place on prepared cookie sheet. Using a rounded teaspoon measure or your thumb, create a depression in each dough ball to flatten the dough and to make a well that will hold the chocolate.
5. Bake for 10 minutes. Remove the tray from the oven and re-press each indentation. Return tray to oven and bake for an additional 10 minutes. Cool completely.
6. Place the chocolate and butter into a microwave safe bowl. Microwave on high power, using 20 second intervals, stirring in between each interval until completely melted. Using a spoon, fill the cookie indentations. Allow to harden slightly. Store the cookies in the refrigerator but serve at room temperature.
Note from The Baker's Daughter:
I found I needed 1 ½ times the chocolate filling to fill 30 cookies.
This recipe is exerpted from Susie Fishbein's new book, Cooking Coach. Read our review and see more recipes here!
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