Crisp, delicate sandwich cookies are elegant standouts on any plate of dainties. To make the preparation even easier, drizzle chocolate over single wafers, then top each with an almond.
- Portion size 100 servings
- Credits : Canadian Living Magazine: Holiday Best 2013
MethodIn food processor, finely grind together almonds, 3/4 cup of the icing sugar and salt; set aside.
In large bowl, beat butter with remaining icing sugar until light and fluffy; beat in vanilla. Stir in flour in 3 additions. Stir in almond mixture.
Divide dough into 6 pieces; shape each into disc. Wrap separately and refrigerate until firm enough to roll, about 30 minutes.
Working with 1 disc at a time, cut into halves. Between waxed paper, roll each to about 1/8-inch (3 mm) thickness. With 2-inch (5 cm) scalloped round cookie cutter, cut out cookies; place, 1 inch (2.5 cm) apart, on ungreased baking sheets.
Bake on top and bottom racks of 350F (180C) oven, switching and rotating pans halfway through, until golden on bottoms, about 10 minutes. Let cool on pans on racks for 3 minutes; transfer to racks and let cool completely.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Spread 1 tsp onto bottom of 1 cookie; sandwich with another cookie. Place on rack over waxed paper. Repeat with remaining cookies. With fork, driz- zle some of the remaining chocolate over cookies.
Garnish: Dip 1 half of each almond into remaining chocolate; centre 1 on each cookie top. Refrigerate until chocolate is set, about 10 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 74 mg
- Protein 3 g
- Calories 160.0
- Total fat 11 g
- Cholesterol 16 mg
- Saturated fat 5 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 5.0