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1
Heat oven to 375F.
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2
Combine flour, ground almonds and cocoa in bowl.
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3
Set aside.
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4
Combine butter and 1/2 cup sugar in another bowl.
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5
Beat at medium speed, scraping bowl often, until creamy.
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6
Add egg and 1/2 teaspoon vanilla.
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7
Continue beating until well mixed.
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8
Reduce speed to low; add flour mixture.
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9
Beat until well mixed.
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10
Divide dough in half.
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11
Wrap each half in plastic food wrap; flatten slightly.
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12
Refrigerate 2 hours or until firm.
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13
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
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14
Cut with 2 1/2-inch round cookie cutter into 18 circles.
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15
Place 1 inch apart onto ungreased cookie sheets.
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16
Cut 2 circles into fourths.
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17
(Do not separate.)
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18
Sprinkle all cookies with large grain sugar.
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19
Bake 6-9 minutes or until set.
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20
Cool 1 minute on cookie sheets; remove to cooling rack.
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21
Cool completely.
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22
Microwave chocolate chips and shortening in bowl, stirring occasionally, 30-60 seconds or until melted; cool slightly.
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23
Line baking sheet with waxed paper.
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24
Dip curved edge of cookie wedges in melted chocolate.
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25
Place onto waxed paper.
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26
Refrigerate 2 hours or until firm.
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27
Combine all vanilla cream ingredients in bowl.
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28
Beat at high speed until stiff peaks form.
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29
Drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
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30
Pipe circle of vanilla cream onto cookie; top with strawberry slices, additional piped vanilla cream and second cookie.
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31
Pipe vanilla cream over second cookie.
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32
Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
