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Chocolate-Raspberry Almond Spritz
Cookies
Ingredients:
1/2 cup blanched whole almonds
3/4 cup granulated sugar
2 1/4 cups flour
1 cup softened butter
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1 egg
1/4 cup plus 2 tablespoons heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoons seedless raspberry jam
Directions:
Heat oven to 350 degrees F.
In food processor with knife blade attached, blend almonds with sugar, pulsing
processor on and off until almonds are finely ground. (Or, in blender, grind
almonds with sugar in batches.) On low speed, beat almond mixture, flour,
butter, almond extract, salt, and egg just until blended, scraping bowl
occasionally with rubber spatula. Spoon dough into large decorating bag with
large star tube (about 3/4-inch diameter). Pipe dough into teardrop shapes
(about 2 x 1 1/2 inches), 1 inch apart, onto ungreased cookie sheet. Bake
cookies 12-14 minutes until lightly browned around edges.
Allow cookies to cool slightly on cookie sheets. Remove to racks to cool
completely. When cookies are cool, prepare Chocolate-Raspberry Filling.
Spread about 1 rounded teaspoon filling onto flat side of half of cookies. Top
with remaining cookies, flat-side down, to make filled cookies.
In saucepan over low heat, heat cream to boiling.
Meanwhile, finely chop chocolate and place in small bowl with 3 tablespoons jam.
Pour hot cream over chocolate mixture; let stand 1 minute. Stir chocolate
mixture until smooth. Refrigerate until chocolate mixture is firm enough to
spread, about 15-18 minutes. If mixture becomes too firm, let stand at room
temperature until slightly softened.
Makes: 2 1/2 dozen
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