---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE-ALMOND SANDWICHES
 Categories: Cookies, Chocolate, Candies
      Yield: 28 Servings
 
----------------------------COCOA-ALMOND COOKIES----------------------------
    3/4 c  Whole blanched almonds
           (about 4 ozs)
    3/4 c  Sugar
  1 3/4 c  All-purpose flour
      3 ts Unsweetened Dutch-process
           Cocoa powder
      1 ts Baking powder
      1 c  (8 ozs) unsalted butter,
           Slightly softened

--------------------------WHITE CHOCOLATE GANACHE--------------------------
      6 oz Fine-quality white chocolate
           Very finely chopped
    1/2 c  Whipping cream
 
  Cookies---- Grind almonds with sugar in food processor to a fine powder.
  Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a
  large bowl. Add almond mixture; beat until smooth and fluffy. Using a
  wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir
  until it comes together. Divide dough in half. Spoon each half onto a sheet
  of waxed paper. Roll in a log, about 1-1/2 inches in diameter. Wrap in
  waxed paper. Refrigerate 2 hours. Roll each log again to an even round
  shape. Refrigerate 4 hours or until firm.
  
  Position rack in center of oven and preheat to 375°. Cut each log in about
  1/4 inch thick slices with a thin sharp knife. Put slices on ungreased
  baking sheet, about 1-1/2 inches apart. Bake 10 to 11 minutes or until
  cookies are just set; they burn easily on the bottom. Carefully transfer to
  racks with a metal spatula; cool completely.
  
  Ganache------ Put white chocolate in a small bowl. Bring cream to a full
  boil in a small heavy saucepan. Pour over chocolate all at once. Stir with
  a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30
  minutes, stirring occasionally with whisk, until cold and thick, but not
  set. Whip mixture at high speed 3 minutes or until lighter in color and
  thickened.
  
  Spread about 2 teaspoons ganache on flat sides of half the cookies.
  Sandwich each with a flat side of a second cookie, choosing cookies of the
  same size to put together. Refrigerate 15 minutes to set before serving.
  Cookies can be kept, covered, 1 week in the refrigerator. Serve at room
  temperature.
  
  Makes 28 cookie sandwiches.
  
  White chocolate ganache is the filling of these thin, extra- crisp,
  cocoa-almond cookies. The cookies are easy to shape - the dough is simply
  formed into cylinders and sliced.
  
  Source: Sensational Chocolate Posted by Cookie-Lady
    10/15 mm by Cuz
 
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