Chocolate- and Almond-Dipped Sandwich Cookies

Chocolate- and Almond-Dipped Sandwich Cookies
45 min.
28
206kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate- and Almond-Dipped Sandwich Cookies, a perfect treat for any dessert lover! With a rich, buttery base and a luscious chocolate ganache filling, these cookies are sure to impress at your next gathering or simply satisfy your cravings at home. Each bite offers a harmonious blend of flavors, with the nuttiness of toasted almonds complementing the bittersweet chocolate beautifully.

What makes these cookies truly special is their versatility. They can be made ahead of time, allowing you to prepare for special occasions without the last-minute rush. The process of creating these cookies is not only rewarding but also a wonderful way to spend time in the kitchen, whether you're baking solo or with loved ones. The aroma of freshly baked cookies wafting through your home will surely create an inviting atmosphere.

With a total preparation time of just 45 minutes, you can whip up a batch of 28 cookies that are perfect for sharing—or keeping all to yourself! The combination of textures, from the soft cookie to the smooth ganache and the crunchy almond topping, makes each cookie a delightful experience. So, roll up your sleeves and get ready to treat yourself and your friends to these irresistible Chocolate- and Almond-Dipped Sandwich Cookies!

Ingredients

  • 1.5 cups flour 
  • large egg yolk 
  • 0.3 teaspoon salt 
  • ounces bittersweet chocolate unsweetened chopped (not )
  • ounces slivered almonds toasted chopped
  • cup sugar 
  • cup butter unsalted room temperature (2 sticks)
  • 1.5 teaspoons vanilla extract 
  • cup whipping cream 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • double boiler
  • hand mixer
  • aluminum foil
  • cookie cutter
  • pastry bag

Directions

  1. Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt.
  2. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
  3. Line 2 baking sheets with parchment paper.
  4. Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm.
  5. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.
  6. Position racks in top third and bottom third of oven; preheat to 325°F.
  7. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes.
  8. Transfer to racks; cool completely. Repeat with remaining dough.
  9. Bring cream to simmer in heavy medium saucepan.
  10. Remove from heat; add chocolate and whisk until melted and smooth.
  11. Let cool until thick but still spreadable, about 2 hours.
  12. Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.
  13. Stir chocolate in top of double boiler over simmering water until smooth.
  14. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds.
  15. Transfer to sheet of foil. Repeat with remaining cookies.
  16. Let stand until garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.

Nutrition Facts

Calories206kcal
Protein4.84%
Fat63.18%
Carbs31.98%

Properties

Glycemic Index
5.54
Glycemic Load
8.73
Inflammation Score
-3
Nutrition Score
4.2365217518223%

Flavonoids

Cyanidin
0.12mg
Catechin
0.06mg
Epigallocatechin
0.13mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.13mg
Kaempferol
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:205.96kcal
10.3%
Fat:14.75g
22.69%
Saturated Fat:7.72g
48.24%
Carbohydrates:16.8g
5.6%
Net Carbohydrates:15.5g
5.64%
Sugar:9.88g
10.98%
Cholesterol:33.96mg
11.32%
Sodium:25.12mg
1.09%
Alcohol:0.07g
100%
Alcohol %:0.22%
100%
Caffeine:5.22mg
1.74%
Protein:2.54g
5.09%
Manganese:0.24mg
12.17%
Vitamin E:1.62mg
10.79%
Copper:0.14mg
7.05%
Vitamin B2:0.12mg
6.9%
Vitamin A:339.39IU
6.79%
Magnesium:26.65mg
6.66%
Phosphorus:56.63mg
5.66%
Selenium:3.71µg
5.3%
Fiber:1.3g
5.2%
Iron:0.91mg
5.07%
Vitamin B1:0.07mg
4.54%
Folate:15.95µg
3.99%
Vitamin B3:0.64mg
3.2%
Zinc:0.41mg
2.72%
Calcium:26.84mg
2.68%
Potassium:89.86mg
2.57%
Vitamin D:0.29µg
1.94%
Vitamin K:1.3µg
1.24%
Vitamin B5:0.12mg
1.2%
Source:Epicurious