Chocolate-Almond Thumbprints |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 66 |
|
With a piped chocolate center, these special-looking thumbprints are almost too pretty to eat. The ground almonds, almond paste and extract will have fans of those nuts drooling. Ingredients:
1-1/2 cups butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1 teaspoon almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1 cup ground almonds |
filling: |
6 ounces semisweet chocolate, chopped |
3/4 cup almond paste |
2 cups confectioners' sugar |
1/4 cup water |
4 teaspoons meringue powder |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well.
2. Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely.
3. In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container. Yield: about 5-1/2 dozen.
|
|