I have been looking for a recipe for these delicate little sandwich cookies for a long time, after being spoiled by the Luxemburgerli from Sprungli in Zurich. My sister gave this recipe to me, it's from a magazine. Haven't tried it yet, but plan to soon!
- Ready In:
- 1 1⁄2 cups sifted confectioners' sugar
- 3⁄4 cup sifted almond flour (such as Bob's Red Mill)
- 3 egg whites
- 1 pinch salt
- 3 tablespoons granulated sugar
- 3 drops gel food coloring
- 4 ounces bittersweet chocolate, chopped
- 1⁄2 cup heavy cream
- 1⁄2 cup unsalted butter, softened (1 stick)
- 2 cups confectioners' sugar
- 1 pinch salt
- 2 -3 tablespoons heavy cream
- gel food coloring
- Combine confectioner's sugar and almond flour in a food processor. Pulse until blended and finely ground.
- Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees F.
- Whip egg whites and salt in a stand mixer on medium high speed until frothy. Gradually beat in granulated sugar, 1 T. at a time, until stiff peaks form, about 2 minutes.
- Fold 1/3 of the confectioner's sugar mixture into the egg whites. Fold in remaining confectioner's sugar mixture and food coloring. Transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
- Pipe batter in 1 1/4 inch circles onto parchment paper. Let stand at room temperature for 15-20 minutes.
- Bake cookies, one sheet at a time, for 15 minutes. Cool completely on paper on wire racks.
- Place chopped chocolate in a small bowl.
- In a small saucepan, heat cream just until steaming. Pour over chocolate and stir until smooth.
- Refrigerate until good spreading consistency.
- Beat butter until smooth. Add confectioner's sugar and salt, beat on low speed until blended. Add heavy cream and beat until good spreading consistency.
- Divide in half, tint half with gel food coloring.
- Carefully remove cookies from parchment. Spread ganache or plain or tinted filling onto flat side of cookie. Sandwich with another cookie. Repeat with all cookies.