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Chocolate-Almond Sandwiches

A home-style Chocolate-Almond Sandwiches made with Sugar, All Purpose Flour, and Unsweetened Dutch Process. Serves 28. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 1 3/4 cup
• 3 tsp

Method (preview)

1. 1

   COCOA-ALMOND COOKIES---------------------------- 3/4 c Whole blanched almonds (about 4 ozs)

2. 2

   WHITE CHOCOLATE GANACHE-------------------------- 6 oz Fine-quality white chocolate

3. 3

   Very finely chopped 1/2 c Whipping cream

4. 4

   Sift flour, cocoa and baking powder into a medium bowl.

5. 5

   Cream butter in a large bowl.

6. 6

   Add almond mixture; beat until smooth and fluffy.

7. 7

   Using a wooden spoon, stir in cocoa mixture.

8. 8

   Dough will seem dry at first, but stir until it comes together.

9. 9

   Divide dough in half.

10. 10

    Spoon each half onto a sheet of waxed paper.

11. 11

    Roll in a log, about 1.

12. 12

    Wrap in waxed paper.

13. 13

    Refrigerate 2 hours.

14. 14

    Roll each log again to an even round shape.

15. 15

    Refrigerate 4 hours or until firm.

16. 16

    Position rack in center of oven and preheat to 375^.

17. 17

    Cut each log in about 1/4 inch thick slices with a thin sharp knife.

18. 18

    Put slices on ungreased baking sheet, about 1.

19. 19

    Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom.

20. 20

    Carefully transfer to racks with a metal spatula; cool completely.

21. 21

    Ganache------ Put white chocolate in a small bowl.

22. 22

    Bring cream to a full boil in a small heavy saucepan.

23. 23

    Pour over chocolate all at once.

24. 24

    Stir with a whisk until mixture is smooth.

25. 25

    Cool to room temperature.

26. 26

    Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not set.

27. 27

    Whip mixture at high speed 3 minutes or until lighter in color and thickened.

28. 28

    Spread about 2 teaspoons ganache on flat sides of half the cookies.

29. 29

    Refrigerate 15 minutes to set before serving.

30. 30

    Cookies can be kept, covered, 1 week in the refrigerator. Serve at room temperature.

31. 31

    The cookies are easy to shape - the dough is simply formed into cylinders and sliced.