[Recipe & photo by Patricia from Technicolor Kitchen]
Chocolate & Almond Truffle Cookies
Makes 16 sandwich cookies
1/4 cup unsalted butter, room temperature
1/2 cup + 1 tablespoon brown sugar, both packed
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1 egg yolk
1/2 cup + 1/2 tablespoon all purpose flour, sifted
1/4 cup almond meal
1/4 teaspoon baking powder
200g dark chocolate, chopped – I used 70% cocoa solids
1/4 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Start by making the filling: place the chocolate, cream and butter in a small saucepan over low heat and stir until the chocolate is melted and smooth. Set aside to cool completely.
Preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.
Place the butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the egg yolk and beat well to combine. Add the flour, almond meal and baking powder and beat for 1 minute or until well combined.
Roll leveled teaspoons of dough into balls and place onto prepared sheets. Flatten each ball slightly with your fingers.
Bake for 12-15 minutes or until golden in the bottom. Cool completely on sheets.
To assemble, place the chocolate filling into a piping bag with a star nozzle and pipe a small amount onto half of the cookies. Sandwich with the remaining cookies.