Description
Delicate, buttery cookies filled with rich chocolate ganache, creating a perfect sweet balance between crunch and creaminess.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 1/4 cup whole almonds, toasted and chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all-purpose flour, almond flour, and powdered sugar.
- Add the softened butter and vanilla extract, mixing until the dough is smooth and cohesive.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
- Gently flatten each dough ball with your fingers or a fork.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- While the cookies cool, melt the semisweet chocolate chips with heavy cream in a heatproof bowl over simmering water, stirring until smooth.
- Once the cookies have cooled, spread a layer of chocolate ganache onto the flat side of one cookie and sandwich with another cookie.
- Optionally, garnish the sides with chopped toasted almonds for a crunchy finish.
- Let the cookies set for about 30 minutes before serving.
Notes
- If you want extra crunch, you can add the chopped toasted almonds into the chocolate ganache before filling the cookies.
- Make sure to let the cookies cool completely before filling to prevent the ganache from melting too much.
- These cookies are perfect for holiday gatherings or as a sweet tea-time treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
