Ingredients

The following ingredients have 24 Servings
  • 1 cup whole almonds, skinned, toasted, and cooled (See Tips 1 and 2)
  • 3/4 cup (5.25 ounces), plus 3 Tablespoons (.9375 ounces) granulated sugar
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature (See Tip 3)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup (3.75 ounces) all-purpose flour
  • 1 cup (6 ounces) semisweet chocolate chips (See Tip 4)

Instruction

  • In a food processor fitted with a chopping blade, process the almonds and 3 Tablespoons of the sugar until the almonds are finely ground. Set aside.
  • In a mixing bowl, beat butter and the remaining 3/4 cup of sugar on high speed until the mixture is light in color and texture, at least 3 minutes. Beat in the egg, vanilla extract, baking powder, and salt until well blended. Add the almond mixture, blending just until smooth. On low speed, gradually beat in the flour mixture just until smooth. Cover the dough tightly with plastic wrap. Refrigerate until the dough is thoroughly chilled, at least 2 hours or up to 5 days.
  • Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Using a small ice cream scoop, portion the dough into 48 pieces. Roll the dough into small balls; place about 2 inches apart on the prepared baking sheets. Bake in the center to the top third of the oven until the cookies are lightly browned all over, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
  • Melt the chocolate chips in the microwave in 20 second increments on 50% power.
  • Using a small icing spatula or knife, spread about a teaspoon on the underside of a cookie, then sandwich it with another cookie, placing them back to back. When the chocolate has cooled and set, store cookies at room temperature in an airtight container. Yield: 4 dozen single cookies; 2 dozen sandwich cookies. (See Tip 5)