Chocolate Dipped Almond Horseshoe Cookies Recipes

CHOCOLATE-DIPPED ALMOND HORSESHOE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Spray 2 baking sheets with nonstick spray.
• Spread almonds on rimmed baking sheet.
• Place almond paste and sugar in processor and process until blended.
• Add egg whites, 1 at a time, blending well betwwen additions.
• Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
• Gently roll dough in almonds, coating completely (dough is sticky).
• Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
• Repeat with remaining dough, spacing cookies about 1 inch apart.
• Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
• Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
• Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
• Place cookie, rounded side up, on foil-lined sheet.
• Repeat with remaining cookies.
• Refrigerate cookies until chocolate sets, about 30 minutes.

CHOCOLATE- AND ALMOND-DIPPED SANDWICH COOKIES

Steps:

• For cookies:
• Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
• Line 2 baking sheets with parchment paper. Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.
• Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• For filling:
• Bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Let cool until thick but still spreadable, about 2 hours.
• Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.
• For garnish:
• Stir chocolate in top of double boiler over simmering water until smooth. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds. Transfer to sheet of foil. Repeat with remaining cookies. Let stand until garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.