Chocolate Almond Sandwich Cookies Food

ALMOND AND CHOCOLATE SANDWICH COOKIES

Steps:

• 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)

CHOCOLATE- AND ALMOND-DIPPED SANDWICH COOKIES

Steps:

• For cookies:
• 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. 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.
• Line 2 baking sheets with parchment paper. 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. 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.
• Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• For filling:
• Bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. 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.
• For garnish:
• Stir chocolate in top of double boiler over simmering water until smooth. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds. Transfer to sheet of foil. Repeat with remaining cookies. Let stand until garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

CHOCOLATE ALMOND SANDWICH

Steps:

• Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.