Pain Damandes Brussels Almond Bread Cookies Food

PAIN D'AMANDES - BRUSSELS ALMOND BREAD COOKIES

Steps:

• Preheat oven to 375.
• Stir together dry ingredients, mix well.
• Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
• Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
• Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
• Bake 10 mins remove from pan immediately. Cool on wire rack.

BRUSSELS COOKIES

Steps:

• Preheat oven to 350ºF and lightly grease baking sheets.
• Have ready pastry bag fitted with 1/2 inch tip.
• Sift flour, baking soda and cream of tarter together, set aside.
• Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
• Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
• Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
• Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
• Bake until lightly golden with darker golden edges, about 12 minutes.
• Using spatula, immediately transfer to wire racks to cool.
• When cookies are cooled, melt chocolates together.
• Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
• Immediately place remaining cookies on top, pressing down gently.
• Refrigerate 1 hour to set.
• Store airtight for up to 2 weeks in freezer.
• Makes about 24 cookie sandwiches.