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Ingredientes
- 1/4 c. slivered almonds
- 1 c. sugar
- 1 c. unsalted butter - (2 sticks) room temperature
- 1 lrg egg yolk
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 c. all-purpose flour
- 1 c. whipping cream
- 12 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 6 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 1 1/4 c. slivered almonds (abt 5 ounce) toasted, minced
Direcciones
- For Cookies: Place slivered almonds in processor and add in 1/4 c. sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 c. sugar in large bowl till well blended. Beat in egg yolk, vanilla extract, and 1/4 tsp. salt. Add in grnd-nut mix and flour and beat till moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and chill 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 possibly 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 1/2- by 1 1/2-inch oval cookie cutter (or possibly cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and refrigerate10 min to hard. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Refrigeratecookies on sheets 15 min before baking.
- Position racks in top third and bottom third of oven; preheat to 325 degrees. Bake cookies 5 min. Reverse sheets and bake till cookies begin to color, about 6 min. Cold cookies on sheets 5 min. Transfer to racks; cold completely. Repeat with remaining dough.
- For Filling: Bring cream to simmer in heavy medium saucepan. Remove from heat; add in chocolate and whisk till melted and smooth. Let cold till thick but still spreadable, about 2 hrs.
- 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 possibly 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 till 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 till garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.
- This recipe yields about 28 cookies.
- Comments: Swiss butter cookies with rich ganache filling.
- Yield: 28 cookies
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