Day 6
Chocolate
Thumb Prints
From: Fine Cooking
Almond Cookie Dough:
½ cup granulated
sugar
½ tsp. table salt
4 oz. (3/4 cup)
whole almonds
12 oz. (1½ cup)
unsalted butter, cut in large chunks and slightly softened
4 tsp. pure vanilla
extract
¼ tsp. pure almond
extract
3 cups bleached all-purpose
flour
1.
Process
the sugar and salt in a food processor until it looks powdery and a little
finer, 30 – 60 seconds. Add the almonds and process until they’re finely
chopped, about 20 seconds. Add the butter and the vanilla and almond extracts.
Pulse until the butter is smooth, scraping the bowl as necessary.
2.
Add the
flour and pulse until a soft dough begins to form around the blade.
3.
Transfer
dough to a large bowl and stir briefly with a rubber scraper to be sure it’s
evenly mixed.
4.
Portion
the dough into equal thirds, each weighing about 11 oz.
Chocolate
Thumbprints:
Use 1/3 of the dough
¼ cup coarse sugar
2½ oz. bittersweet
chocolate, coarsely chopped
5 tsp. unsalted
butter
1.
Scoop a
generous teaspoonful of dough and shape into a 1-inch ball. Roll the ball in
the sugar and set it on a tray lined with waxed paper. Repeat to make 24
cookies.
2.
Press a
thumb, dipped in flour, to create a depression into each ball. Cover and
refrigerate for at least 2 hours, preferably overnight.
3.
Remove
cookies from refrigerator and arrange on an ungreased cookie sheet. Position
rack in center of the oven and heat to 325°F. Let the cookies sit at room
temperature while the oven heats. Bake cookies for 10 minutes. Gently redefine
the depressions if necessary. Rotate the sheet and continue to bake until the
tops are lightly colored and the bottoms are golden brown, another 8 – 12
minutes. Transfer to wire rack to cool completely.
4.
Melt the
chocolate and butter over boiling water. Remove from heat when almost
completely melted. Stir until smooth. Spoon the filling into each depression.
The remaining cookie
dough can be used to make Almond Sables or more Thumbprints.
No comments:
Post a Comment