Rating: 3 stars
732 Ratings
  • 5 star values: 194
  • 4 star values: 91
  • 3 star values: 105
  • 2 star values: 239
  • 1 star values: 103
Gina Marie Miraglia Eriquez

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Credit: Victor Schrager

Recipe Summary

hands-on:
40 mins
total:
2 hrs 20 mins
Yield:
Makes 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, process the almonds and sugar until finely ground.

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  • In a small saucepan, combine the almond mixture with the butter, corn syrup, cream, vanilla, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 4 minutes. Remove from heat and stir in the flour; transfer the mixture to a bowl and refrigerate until firm, about 1 hour.

  • Heat oven to 350° F. Roll level teaspoons of the dough into balls and place on parchment-lined baking sheets, spacing them 3 inches apart. With damp fingertips, gently flatten the balls to a ¼-inch thickness. One baking sheet at a time, bake until golden brown, 7 to 9 minutes; cool for 1 minute on the baking sheet, then transfer to wire racks to cool completely.

  • Spread the underside of each cookie with the chocolate. Place, chocolate side-down, on parchment-lined baking sheets and refrigerate until the chocolate is set, about 5 to 10 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.

Nutrition Facts

46 calories; fat 3g; saturated fat 1g; cholesterol 3mg; sodium 6mg; protein 1g; carbohydrates 4g; sugars 3g; calcium 6mg.
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