-
1
Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
-
2
Set aside.
-
3
Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
-
4
Set aside.
-
5
Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
-
6
Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
-
7
On a low speed, beat in flour mixture until just smooth.
-
8
Cover dough tightly in plastic wrap.
-
9
Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
-
10
Position racks in oven to center and top third of oven and preheat to 350*F.
-
11
Line 2 large baking sheets with parchment paper or lightly butter them.
-
12
Portion dough into 80 pieces, about 1 tsp each.
-
13
Roll into balls.
-
14
(I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
-
15
Do not crowd.
-
16
It is likely that 3 sheets will be needed to bake all of the cookies.
-
17
Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
-
18
Cook another 5-6 minutes, or until lightly browned all over.
-
19
Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
-
20
Melt chocolate (a double boiler is recommended, but any method is fine).
-
21
Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
-
22
Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
-
23
Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
-
24
**Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.
