Today's Thursday treat comes from WhimseyFish. An artist with a range of talents. From large jewelry to tiny knitted sweaters. She has wonderful sense of color and texture which is well represented in her cooking.
Enjoy.
Almond Delights
Makes 50
The Cookie:
½ cup Slivered Almonds
1 cup Butter, softened
½ cup Confectioners' Sugar
2 tsp. Almond Extract
1/8 tsp. Salt
2 cups Flour
Chocolate-Almond Filling
1. Bake the almonds for 5 minutes in a 350° oven until they are lightly browned. Let cool, finely chop and set aside.
2. Mix butter and sugar until smooth and creamy. Add almond extract, salt and flour. Mix well.
3. For each cookie half, roll a rounded ½ tsp. of dough into a ball the size of a marble. Place 1½ inches apart on an ungreased
baking sheet and bake in a 350° oven for 10 to 12 minutes until firm, but not browned. Cool completely on a wire rack.
4. Put together 2 cookies with about ½ tsp. of the filling. Don’t skimp, as you want the frosting to ooze out the sides so the nuts have something to stick to.
5. Generously roll the exposed chocolate frosting edge in the chopped almonds.
Chocolate-Almond Filling:
2 tbs. Butter
2 tbs. Heavy Cream
3 oz. Semisweet Chocolate Chips
½ tsp. Almond Extract
1 cup Confectioners' Sugar
1. Bring the butter and cream to a boil. Remove from heat and add chocolate, stirring until smooth. Mix in the remaining ingredients.
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