Belgian Nut Cookies

By Tamipri

Ingredients

• 3/4 c. butter, softened
• 1/3 c. granulated sugar
• 1 1/2 c. flour
• 1 1/2 c. ground toasted almonds
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 1 c. semisweet chocolate chips
• 1/2 c. raspberry jam

Preparation

Step 1

In a large mixing bowl, cream butter and sugar. Add flour, almonds, vanilla, and salt, stirring just until mixture is combined and forms a dough. Divide dough in half and wrap each half in plastic wrap. Refrigerate 1 hour.

Preheat oven to 350 degrees. Roll out dough to 1/8" thickness between two sheets of waxed paper. Remove top sheet of waxed paper. Using a 2 1/2" long fluted tart mold or cookie cutter, cut out dough. Place cookies on lightly greased baking sheet. Bake 10-12 minutes or until lightly browned around edges. Cool cookies on baking sheet.

In the top of a double boiler over low heat, melt chocolate chips. Reserving 1/4 cup of melted chocolate, spread a thin layer of chocolate on one-half of the cookies. Spread the remaining half of the cookies with a think layer of raspberry jam. With one chocolate side and one raspberry side together, place two cookies together. Place cookies on waxed paper-lined baking sheet. Drizzle tops of cookies with reserved chocolate. Place cookies in refrigerator to set. Store cookies in airtight container in cool, dry place.