ALMOND COOKIE SANDWICH WITH CHOCOLATE GANACHE
Output: 80 - Preparation time: 40 minutes - Cooking time: 10 minutes
Ingredients
- 250 ml (1 cup) unsalted butter
- 150 ml (10 tablespoons) sugar
- 15 ml (1 tablespoon) natural vanilla extract
- 4 drops bitter almond extract
- 1 lemon, lezeste
- 500 ml (2 cups) flour
- 125 ml (1/2 cup) almond powder
- 5 ml (1 teaspoon) baking powder
- 1 pinch salt
The ganache
- 350 gr (12 1/2 oz) 35% cream
- 325 gr (11 oz) Cacao Barry Tanzanian chocolate
- 50 gr (1 ¾ oz) butter
- 100 gr (3 1/2 oz) cocoa powder, as required
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a bowl, using a hand mixer or whisk, blend the butter and sugar for a few minutes. Stir in vanilla extract, bitter almond extract, lemon zest, flour, almond powder, baking powder and salt.
- Form the dough into a boudin.
- Wrap in cellophane and refrigerate for 30 minutes.
- Using a rolling pin, roll out the dough on the work surface to 1/8" thickness.
- Using a 1" round cookie cutter, cut out dough to form cookies.
- Using a smaller, round pastry tip, cut out the center of half the number of dough rounds.
- On a baking sheet lined with silicone matting or parchment paper, spread out the dough rounds and bake for 10 minutes.
- Meanwhile, bring the cream to the boil in a saucepan.
- Gradually pour the cream into the bowl containing the chocolate, stirring gently.
- When the mixture reaches around 35°C, stir in the butter.
- Fill a piping bag and leave to cool to room temperature.
- Garnish with whole cookies and cover with cookies with holes.
