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# Almond Sandwich Cookies with Dark Chocolate Ganache

Crisp almond butter cookies with a touch of amaretto, which I sandwich in pairs with a smooth dark chocolate ganache.

## What you need

### Cookies

- 1½ cups all-purpose flour (210 g)
- 6 tbsp ground almonds (heaping, 90 g)
- 7 oz cold butter, cubed
- ⅔ cup powdered sugar (70 g)
- 1 pinch salt
- 1 tsp vanilla extract
- 2 egg yolks
- 1 tbsp amaretto
- demerara sugar (a little for sprinkling over the cookies)

### Dark chocolate ganache

- 4½ oz bittersweet chocolate (53% cacao)
- ½ cup heavy cream (1/2 carton)
- 1 tsp honey

## How I make it

### Cookies

1. In a food processor fitted with the steel blade, pulse the flour, almonds, butter, powdered sugar, salt and vanilla until crumbly.
2. Add the yolks and amaretto and process just until a dough forms.
3. Gather the dough by hand and flatten it into a disk about ⅜ inch (1 cm) thick. Wrap in plastic wrap and chill for about 1 hour.
4. Preheat the oven to 340°F (170°C).
5. Roll the dough out to about ⅛ inch (3-4 mm) thick and cut out rounds. Arrange on a baking sheet lined with parchment paper, leaving space between them.
6. Sprinkle the cookies with a little demerara sugar.
7. Bake for 9-13 minutes, until golden and set. Cool completely.

### Ganache and assembly

1. Chop the chocolate or break it into pieces and put it in a medium bowl.
2. In a small saucepan, bring the cream and honey just to a boil.
3. Pour the cream over the chocolate, wait about a minute, then stir until the ganache is rich and glossy.
4. Let the ganache cool at room temperature for about 3 hours, until set.
5. Once set, stir the ganache well until creamy and smooth.
6. With a teaspoon, spread ganache on half the cookies and top each with another cookie to make sandwiches.

Source: https://chefef.com/en-us/recipes/almond-cookie-sandwiches-filled-dark-chocolate/
