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Correo Electrónico
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Ingredientes
- 7 ounce almond paste
- 1 c. sugar
- 2 lrg egg whites
- 40 whl almonds (about)
- 1/4 c. whipping cream
- 2 Tbsp. unsalted butter (1/4 stick)
- 1/2 tsp grated orange peel
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, finelychopped
Direcciones
- Preheat oven to 375F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor till smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets,
- spacing proportionately. Press 1 almond onto each mound. Bake till cookies are golden, about 10 min. Let cookies rest on sheets till just cold to touch, about 5 min. Using spatula, transfer cookies to rack and cold completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
- Bring cream, butter and orange peel to simmer in heavy small saucepan.
- Reduce heat to low. Add in chocolate and stir till mix is smooth.
- Remove from heat and let ganache stand till thick but spreadable, about 20 min.
- Spread some ganache over flat side of 1 cookie. Sandwich with flat side of another cookie. Repeat with remaining cookies and ganache. (Can be prepared 2 days ahead. Cover and chill in airtight container.
- Bring cookies to room temperature before serving.)
- Makes about 20 sandwich cookies.
