Prep 45 mins
Cook 12 mins
A fabulous, tasty crisp cookie. Great with ice cream. (This is a recipe I've adopted from the Zaar account.)
- In a food processor, process the almonds with 3 Tbl sugar until the almonds are finely ground.
- Set aside.
- Sift flour, baking powder and salt together.
- In a mixer with a paddle attachment, beat the butter and remaining 3/4 cup of sugar until mixture is light in color and texture- at least 3 minutes.
- Beat in the egg and almond extract, then the almond mixture.
- On low speed, gradually beat in the flour mixture just until smooth.
- Cover the dough with plastic wrap.
- Refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days.
- Preheat oven to 350.
- Line sheet pan with parchment.
- Using a teaspoon, portion the dough into 80 pieces.
- Roll pieces into balls between the palms of your hands.
- Place the balls about 1 1/2 inches apart on the sheetpans. Do not crowd.
- Bake until cookies are lightly browned all over- about 10-12 minutes.
- Cool on sheet pan for 3 minutes, then transfer cookies to cooling racks to cool completely.
- Melt chocolate in a double boiler over simmering water.
- Using a small icing spatula, spread about 1/2 teaspoon on the underside of a cookie, the sandwich with another cookie.
- Refrigerate briefly to set chocolate.
My end result with these was great, but it took a little while to get the temperature and times right. They seemed to brown too quickly at 350, so i did mine at about 300, and I didn't bake them for the full 10 minutes, more like 8. Also, when they're done, they still look a little undercooked, but will firm up and still be crunchy when they cool. Not too sweet, and the cookies are also good themselves, they kind of taste like an almond version of pepperidge farm milanos. Thanks!