Shelly's Recipe

CHCOLATE ALMOND LACE COOKIES WITH RASPBERRY GANACHE

Category: Cookies

2/3 cup unbleached flour
2 tablespoons Dutch-process cocoa powder
3/4 cup butter, softened
1 cup sugar
3/4 teaspoon vanilla
1 1/2 cups finely-ground blanched almonds
1/3 cup whipping cream
3 raspberry tea bags
4 ounces chopped, good-quality milk chocolate

Stir flour and cocoa powder together in a small bowl.

In a large bowl, beat butter, sugar and vanilla until light and fluffy. Beat in ground almonds, then beat in the flour mixture just until combined. Cover the bowl and chill for at least an hour, until the dough is easy to handle.

Preheat oven to 350 degrees. Shape the dough into 1-inch balls, and place them on a parchment-lined cookie sheet. Press each ball to flatten them slightly.

Bake in preheated oven for 12 to 15 minutes or until firm. Cool completely on the cookie sheet on a wire rack.

While cookies are baking, make ganache: Heat cream in a small saucepan until just to the boiling point. Drop in the tea bags and allow them to soak for 15 minutes. Remove tea bags from cream, pressing them with the back of a spoon to release as much liquid as possible, then return cream to a boil. Pour hot cream over chocolate in a small bowl. Stir until chocolate is melted, and the mixture is smooth and glossy.

Spread about 1 teaspoon ganache on the flat side of a cookie, sandwiching with the flat side of another cookie. Press very lightly, then chill until the filling firms. Keep the cookies in the refrigerator for up to 3 days; they taste best when allowed to come to room temperature before serving.

Makes about 2 dozen.