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1
Heat oven to 375F
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2
Combine flour, ground almonds and 2/3 cup cocoa in medium bowl; set aside.
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3
Combine butter and 1 1/3 cups sugar in large bowl.
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4
Beat at medium speed, scraping bowl often, until creamy.
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5
Add egg and 1 teaspoon vanilla.
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6
Continue beating until well mixed.
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7
Reduce speed to low; add flour mixture.
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8
Beat until combined.
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9
Divide dough into fourths.
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10
Wrap each fourth in plastic food wrap; flatten slightly.
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11
Refrigerate until firm (1 hour).
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12
Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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13
Cut with 2 1/2-inch round cookie cutter into 18 circles.
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14
Place 1 inch apart onto ungreased cookie sheets.
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15
Cut 2 circles into fourths.
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16
(DO NOT SEPARATE.)
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17
Sprinkle all cookies with large grain sugar.
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18
Bake for 6 to 9 minutes or until set.
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19
Cool completely.
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20
Combine chocolate chips and shortening in small microwave-safe bowl.
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21
Microwave on HIGH until melted (30 seconds to 1 minute), stirring occasionally; cool slightly.
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22
Line baking sheet with waxed paper.
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23
Dip curved edge of cookie wedges in melted chocolate.
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24
Place onto waxed paper.
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25
Refrigerate until firm (2 hours).
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26
Combine all vanilla cream ingredients in small bowl.
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27
Beat at high speed until stiff peaks form.
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28
For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
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29
Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie.
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30
Pipe vanilla cream over second cookie.
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31
Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
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32
TIP: Cookie stacks can be assembled ahead of time.
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33
Cover and refrigerate for 4 to 6 hours before serving.
