Chocolate Filled Almond Fingers
A perfect cookie, these almond fingers have crisp nutty flavor on the outside and creamy smooth texture on the inside. Try it with or without the chocolate filling.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- For Cookie Dough:
- ½ cup flour
- 2 tablespoons cocoa powder
- ½ package Lurpak® Unsalted butter
- ½ cup sugar
- 2 egg whites
- 1 cup ground almond
- Chocolate filling:
- ½ cup heavy cream
- ½ pound dark chocolate, melted
- Tools:
- 2 non-stick cookie sheets
- pastry bag fitted with ½-inch plain tube
- An 8-oz package of Lurpak® Imported Butter = 1 cup (16 Tbs) or 2 sticks
What to do:
- Preheat oven to 350°F. Sift flour and cocoa together; set aside.
- Beat butter and sugar on medium speed until light and creamy, about 5 minutes. Add egg whites, one at a time, until creamy. Fold in flour mixture and ground almonds into batter.
- Transfer batter to pastry bag. Press batter into 2-inch long logs onto cookie sheets. Bake until cookies spread and firm-up, about 12 minutes. Cool before removing from pan.
- Make chocolate filling: Stir heavy cream and melted chocolate together. Spread a spoonful of chocolate mixture on the flat side of a cookie, then sandwich it with a second cookie. Store in an airtight container until ready to serve.
