For cookies, grind butter with sugar, add yolk and salt. Add sifted flour and chopped almonds and knead the dough. Divide it into 2 parts, wrap each in plastic and place in the refrigerator for 1 hour.
In the meantime, prepare the chocolate ganache. Bring the cream to a boil, remove from heat and add 400 g of chocolate, broken into pieces. Stir until the chocolate is completely dissolved. Allow to cool and place in the refrigerator for 1 hour.
Roll each piece of dough between two sheets of parchment into a thin layer.
Remove the top sheet of paper, lightly sprinkle the dough with flour and cut out the circles with a glass. Knead the remaining dough again and repeat the operation. Place the mugs on 2 baking sheets covered with parchment and refrigerate for 15 minutes. Then transfer to an oven preheated to 200 ° C for 10 minutes. Leave on a baking sheet for 5-7 minutes, then transfer to a wire rack and allow to cool completely.
Place half of the baked circles on a work surface, grease well with chocolate ganache, leaving 0.5 cm free at the edges. Cover each circle with a second cookie and press lightly.
Melt the remaining chocolate in a water bath. Chop the almonds into medium crumbs with a knife. Dip one edge of each cookie, first in chocolate, then in nuts. Spread on a sheet of foil. Allow the chocolate with nuts to harden completely.
Sandwich cookies
Serves: 28 People
Prepare Time: -
Cooking Time: 90
Calories: -
Difficulty:
Easy
Enjoy your tea!
Ingredients
Directions
For cookies, grind butter with sugar, add yolk and salt. Add sifted flour and chopped almonds and knead the dough. Divide it into 2 parts, wrap each in plastic and place in the refrigerator for 1 hour.
In the meantime, prepare the chocolate ganache. Bring the cream to a boil, remove from heat and add 400 g of chocolate, broken into pieces. Stir until the chocolate is completely dissolved. Allow to cool and place in the refrigerator for 1 hour.
Roll each piece of dough between two sheets of parchment into a thin layer.
Remove the top sheet of paper, lightly sprinkle the dough with flour and cut out the circles with a glass. Knead the remaining dough again and repeat the operation. Place the mugs on 2 baking sheets covered with parchment and refrigerate for 15 minutes. Then transfer to an oven preheated to 200 ° C for 10 minutes. Leave on a baking sheet for 5-7 minutes, then transfer to a wire rack and allow to cool completely.
Place half of the baked circles on a work surface, grease well with chocolate ganache, leaving 0.5 cm free at the edges. Cover each circle with a second cookie and press lightly.
Melt the remaining chocolate in a water bath. Chop the almonds into medium crumbs with a knife. Dip one edge of each cookie, first in chocolate, then in nuts. Spread on a sheet of foil. Allow the chocolate with nuts to harden completely.