Cookies: Earl Grey Bocca di Nonna

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

28

sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

28

servings

Ingredients

  • 2/3

    cup all-purpose flour

  • 2

    tablespoons Dutch-process unsweetened cocoa powder

  • 3/4

    cup butter, softened

  • 1

    cup sugar

  • 3/4

    teaspoon vanilla

  • 1 1/2

    cups finely ground blanched almonds

Directions

1.In a small bowl, stir together flour and cocoa powder; set aside. 2.In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover and chill dough about 1 hour or until it is easy to handle. 3.Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly. 4.Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of the Earl Grey Ganache on the flat side of each of half of the cookies. Top with the remaining cookies, flat sides down. Makes 28 sandwich cookies. from the test kitchen Storage Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: