- 20
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup ground blanched almonds or almond meal
- 2 tablespoons whole milk
- 1 teaspoon almond extract
- 1 teaspoon finely grated orange zest
- 4 ounces semisweet chocolate, melted
Preparation
Step 1
Preheat oven to 350*F. Line baking sheets with silicone mats.
Melt butter in skillet over medium heat. Add sugar, flour, and salt and whisk until sugar is dissolved and butter no longer appears separated, about 3 minutes. Whisk in almonds and milk and stir until smooth and slightly thickened. Remove from heat and stir in orange zest and almond extract. Let cool 5 to 10 minutes.
Drop batter by scant teaspoonfuls onto prepared baking sheets, leaving 3 inches of space between cookies. Bake for 5 to 7 minutes, until light golden brown around the edges, rotating the baking sheets half-way through baking. Let cool 3 minutes until no longer flexible, then carefully transfer to a wire cooling rack with a thin spatula. Repeat with remaining batter.
Using an offset spatula, spread melted chocolate on bottom of half the cookies, then top with remaining cookies to form sandwiches. Let sit or refrigerate until chocolate is set.