Wednesday, December 18, 2013

Day 11 Of The Rosiethon. Rosie Makes Chocolate And Almond Butter Thumbprint Cookies

 Oh boy!
This is a new recipe
and I found out about a new technique.
I'm making Chocolate and Almond Butter Thumbprint Cookies.
Yes, I said Almond Butter.
Be sure to make extra of the Almond Butter.
We mixed some of it with honey
and spread it on buttered toast for breakfast.

Chocolate and Almond Butter Thumbprint Cookies

1 1/2 cups flour
1 tsp baking powder
1/2 tsp fine sea salt
1 stick unsalted butter, room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 TB sugar
1 large egg
2 tsp vanilla
1/3 cup almonds, coarsely chopped

Chocolate Ganache Filling:
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

For the cookies:  
Heat oven to 375°.
Line two baking sheets with parchment paper.
Whisk together flour, baking powder, and salt  and set aside.

Combine butter and almond butter 
in the bowl  of a stand mixer fitted with a paddle attachment.
Beat on medium-high until smooth and combined.
Add brown sugar and 1/3 cup of sugar
and continue to beat until light and fluffy, about 3 minutes.
Add the egg and vanilla and beat until combined.
Add flour in two batches at medium-low speed,
mixing until just combined.

Combine chopped almonds and remaining 3 TB of sugar.

Scoop out tablespoons of dough, roll into small balls,
and roll in the almond-sugar mixture.
Space balls two inches apart on prepared pans.
Bake 10-12 minutes.

While cookies are still warm and soft,
ake an indentation in center of each cooke.

For Ganache Filling:
Combine chocolate and cream in bowl
and nuke until melted.
Stir to combine.
Pipe chocolate into indentation in cookies.
You can use a pastry bag or a plastic bag with the tip cut off.

Almond Butter is wonderful.
Let me show you how to make it.
Throw a bunch of almonds into your food processor.

Process the crap outta it.

I thought it needed more almonds.

Keep processing ...

... Until you magically get this.

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