My never ending adoration for chocolate leads me to the first of many chocolate recipes I intend to deliver to you throughout my blog journey. These crispy chocolate filled sandwich cookies are an almond and chocolate bliss. This was one of the first recipes I tried from Nick Malgieri's Chocolate, and although his book is well worn, Nick's Chocolate Almond Fingers are my favorite!
8 Tablespoons unsalted butter, softened
1/2 cup sugar
2 egg whites
1/2 cup all-purpose flour
2 Tablespoons Dutch Process cocoa powder
1 cup ground almonds, about 3 1/2 ounces
1. Line 2 sheet pans with parchment paper. Preheat oven to 350°.
2. Using an electric mixer, beat the softened butter on medium speed until light. Slowly beat in sugar and beat until mixture whitens.
3. Add the egg whites, one at a time and beat until creamy. Sift the flour and cocoa together several times and add to the butter mixture, mix to combine. Stir in the ground almonds by hand and mix until well combined.
4. Scrape the batter into a pastry bag fitted with a 1/2 inch plain tip. Pipe dough out in fingers about 2 1/2 inches long by positioning the bag at a 45° angle to the pan and letting the bottom of the tube touch the paper. Squeeze the bag and draw the tube toward you, then release the pressure and pull the tube upwards. Pipe the cookies about 2 inches apart.
5. Bake for about 10-12 minutes, or until cookies have spread and become matte-looking. Cool in pans for 5 minutes than transfer to a rack with a spatula to cool completely.
Cookies may be enjoyed at this point, or you may continue and make the chocolate filling as follows...
1/2 cup heavy cream
1/2 pound dark chocolate
1. Combine heavy cream and dark chocolate together, melt in a double boiler stirring occasionally until melted. Cool to spreading consistency. Spread or pipe the chocolate onto the flat side of half the cookies and top with the other half.