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Receta Butter Cookie Cups With Chocolatealmond Filling
by Global Cookbook

Butter Cookie Cups With Chocolatealmond Filling
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Ingredientes

  • 1 c. Plus 2 tablesp. all-purpose flour,, sifted
  • 3 Tbsp. Plus 1 1/2 teaspoon sugar
  • 1/4 tsp Salt
  • 6 Tbsp. Unsalted butter,cool, 1/2" cubes
  • 1 x Egg yolk
  • 1/2 tsp Vanilla
  • 1/8 tsp Almond extract
  • 3 Tbsp. Almond paste
  • 6 Tbsp. Whipping cream
  • 6 ounce Semisweet chocolate, broken into pcs
  • 3 Tbsp. Amaretto liquer
  • 1/4 tsp Vanilla

Direcciones

  1. For cookies: Blend flour, sugar and salt in processor. Cut in butter till coats meal forms, using on/off turns. Add in yolk, vanilla and almond extract.
  2. Process till mix gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and chill till well chilled, about 3 hrs. (Can be prepared 2 days ahead.)
  3. Set rack in lowest position of oven and preheat to 350F Butter 1 3/4x3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick slices. Press one slice into each pan. Arrange cookie c. on baking sheet.
  4. Bake till golden, about 15 min. Cold 15 min on rack. Gently remove cookies from pans and cold completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)
  5. For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add in chocolate. Stir over low heat till chocolate melts. Remove from heat. Fold in butter 1 Tbsp. at a time. Stir till lukewarm. Fold in amaretto and vanilla. Cover filling with paper towel and plastic wrap.
  6. Chill till just hard, about 1 hour.
  7. Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 3 inch above rims. Reftigerate at least 11/2 hrs.
  8. (Can be prepared 6 hrs ahead.) Serve chilled.