Buttery icing, speckled with vanilla bean and flavoured with a hint of almond extract, is sandwiched between cakey chocolate cookies for the ultimate one-bite treat.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2014
- 1 Creamy Chocolate Cookie Dough
- half vanilla bean
- 3 tablespoons butter softened
- 1 1/2 cup icing sugar
- 4 teaspoons whipping cream 35%
- 1/4 teaspoon almond extract
- 75 g semisweet chocolate (about 2-1/2 oz), melted
- 50 slices almonds
MethodDivide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm, about 30 minutes.
Working with 1 disc at a time, roll out dough between sheets of waxed or parchment paper to scant 1/4-inch (5 mm) thickness. Using 1-inch (2.5 cm) round cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until
firm, about 15 minutes.
Bake, 1 sheet at a time, in 350 F (180 C) oven until no longer shiny, about 6 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely.
Meanwhile, using paring knife, halve vanilla bean lengthwise. Scrape out seeds and set aside; discard pod or reserve for another use. In large bowl, beat butter until fluffy; beat in icing sugar and cream until smooth. Beat in vanilla seeds and almond extract. Spoon into piping bag fitted with small star tip. Pipe icing over flat sides of half of the cookies; sandwich with remaining cookies, flat sides down. (Make ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.) Spoon chocolate over tops, gently spreading to edges. Top each with 1 almond slice. Refrigerate until chocolate is set, about 10 minutes.
Nutritional facts per cookie: about
- Fibre trace
- Sodium 31 mg
- Sugars 6 g
- Protein 1 g
- Calories 62.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 2.0
- Vitamin A 3.0