Yield: 35 cookies
For the cookie:
- 2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- pinch salt
- 8 oz almond paste
- 1 & 1/4 sticks (10 tablespoons) butter, room temperature
- 3/4 cup sugar
- zest of 1 organic orange
- 2 large egg whites, room temperature
- 1/2 teaspoon almond extract
- Extra sugar for decoration
- 1/2 cup cream
- 1/2 cup bittersweet chocolate
- 1 tablespoon amaretto liquor
To make the cookie:
Mix together flour, baking powder, and salt in a small bowl. Set aside.
Combine almond paste, butter, orange zest and sugar in mixing bowl. Beat on high speed until the mixture is soft and fluffy
With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
Roll balls in the extra sugar. Place balls on prepared baking sheets, leaving 2 inches between for spreading. Press thumb (or the back of a wooden spoon) gently on top of each cookie.
Bake for 15 minutes or until cookies are light golden. Remove cookie to wire rack to cool.
To make the ganache:
Chop the chocolate in small pieces and place it in a mixing bowl. Set aside. Heat the cream in a medium sized pan over medium heat. Bring just to a boil.
To assemble the cookies:
Fill the cookies with the warm ganache.
BUON NATALE E BUON ANNO!