Almond and Chocolate Sandwich Cookies
Do you remember the last time that you were in the supermarket on the cookie aisle and you saw those very expensive cookies in the white bag? Well, the Almond and Chocolate Sandwich Cookies will definitely remind you of one of the more popular types, which will go unnamed!
Servings: 24 cookies
- 1 cup whole almonds skinned, toasted and cooled (See Tips 1 and 2)
- 3/4 cup (5.25 ounces), plus 3 Tablespoons sugar
- 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (3.75 ounces) all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
In a food processor fitted with a chopping blade, process the almonds and 3 Tablespoons of the sugar until the almonds are finely ground. Set aside.
In a mixing bowl, beat butter and remaining 3/4 cup of sugar on high speed until the mixture is light in color and texture, at least 3 minutes. Beat in the egg, vanilla extract, baking powder and salt until well blended. Add the almond mixture, blending just until smooth. On low speed, gradually beat in the flour mixture just until smooth. Cover the dough tightly with plastic wrap. Refrigerate until the dough is thoroughly chilled, at least 2 hours or up to 5 days.
Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Using a small ice cream scoop, portion the dough into 48 pieces. Roll the dough into small balls; place about 2 inches apart on the prepared baking sheets. Bake in center to top third of the oven until the cookies are lightly browned all over, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
Melt the chocolate chips in the microwave in 20 second increments on 50% power.
Using a small icing spatula or knife, spread about teaspoon on the underside of a cookie, then sandwich with another cookie, placing them back to back. When the chocolate has cooled and set, store cookies at room temperature in an airtight container. Yield: 4 dozen single cookies; 2 dozen sandwich cookies. (See Tip 3)
- If whole almonds with skin are used, blanch to remove the skins. To blanch, pour boiling water over almonds. Let stand for three minutes. Slip the skins off. To toast the nuts, spread them on a baking sheet. Bake in a preheated 350° F oven for about 10 minutes. Processing the nuts with sugar keeps them from releasing too much oil from the blade's friction.
- Pecans can be used in place of almonds.
- Omit the chocolate filing to make an excellent wafer-type cookie.
Calories: 137kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 16mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Calcium: 29mg | Iron: 0.8mg