Fast-and-easy chocolate-lover's dream.
Chocolate-Coated Almond Quickies
4-1/2 sticks unsalted butter
1 cup sugar
1/2 cup Mandelin Blanched Almond Flour
1/2 cup sugar
8 egg yolks
Pinch of salt
Zest of 1 lemon
2-3/4 cup white whole wheat flour or all-purpose flour
8 tablespoons dark chocolate
Preheat oven to 375°. Place butter and 1 cup of sugar in stand-mixer bowl with paddle attachment; whip until very light. Lower mixer speed and incorporate almond flour. Add sugar, egg yolks, salt and lemon zest. Use a rubber spatula to fold flour into batter until incorporated. Do not over mix.
Place dough on parchment paper-lined baking sheets and pat into a 1-inch-thick mound. Refrigerate approximately 1 hour.
Remove from refrigerator and slice dough mound into 1-inch-thick strips. Slice each strip into 1/4-inch-thick squares. Place squares on parchment paper-lined baking sheet.
Bake until golden brown, about 10 to 12 minutes. Remove from oven and allow to completely cool. When cool, melt chocolate and drizzle over top of cookies.
Makes about 36 cookies.
Adapted from a recipe by Jacques Torres