| Recipe info |
Category:
Chocolate
Rating:
5.00
Contributor:
n/a
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CHOCOLATE-RASPBERRY ALMOND SPRITZ
1/2 cup blanched whole almonds
¾ cup sugar
2 ¼ cup flour
1 cup softened butter
1 ½ tablespoon almond extract
¼ tablespoon salt
1 egg
Filling
1/4 cup + 2 tablespoon heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoon seedless raspberry jam
Heat oven to 350°F. In food processor with knife blade attached, blend almonds with sugar, pulsing
processor on and off until almonds are finely ground. (Or, in blender, grind almonds with sugar in
batches.) On low speed, beat almond mixture, flour, butter, almond extract, salt, and egg just until
blended, scraping bowl occasionally with rubber spatula. Spoon dough into large decorating bag with
large star tube (about ¾" diameter). Pipe dough into teardrop shapes (about 2" by 1 ½"), 1" apart, onto
ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges. Allow cookies
to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare
Chocolate-Raspberry Filling. Spread about 1 rounded teaspoon filling onto flat side of half of
cookies. Top with remaining cookies, flat-side down, to make filled cookies. Filling In saucepan over low
heat, heat cream to boiling. Meanwhile, finelychop chocolate and place in small bowl with 3 tablespoon
jam. Pour hot creamover chocolate mixture; let stand 1 min. Stir chocolate mixture until smooth.
Refrigerate until chocolate mixture is firm enough to spread, about 15-18 minutes. If mixture becomes too
firm, let stand at room temperature until slightly softened. |
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