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Ingredients
- Chocolate Almond Filling:
- 1 c. butter
- 1 1/4 c. sugar
- 3/4 c. packed brown sugar
- 3 large eggs
- 1 tsp. almond extract
- 3 1/2 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. butter
- 5 Tb. heavy whipping cream
- 1 tsp. almond extract
- 2 Tb. unsweetened cocoa powder
- 4 c. powdered sugar
- 1 (7 oz.) jar marshmallow creme
- 1 c. finely chopped hazelnuts
Preparation
Step 1
In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating well. Divide dough in half, wrap in heavy-duty plastic wrap, and chill for 1 hour. Preheat oven to 350 degrees. Lightly grease baking sheets. On a lightly floured surface, roll out dough to 1/4" thickness; cut with a 2 1/2" round cutter. Place on prepared baking sheets, 2" apart. Bake for 10 minutes. Let cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Frost flat side of half of cookies with a thin layer of Chocolate-Almond Filling. Top with remaining cookies, flat sides together, to make a sandwich. Frost around the edges and roll edges in chopped hazelnuts.
For Chocolate-Almond Filling: In a large bowl, beat butter, cream and almond extract at medium speed with an electric mixer until blended. Gradually add cocoa and sugar, mixing well. Stir in marshmallow creme,