do you ever sit and stare at your computer screen waiting for something witty to come to you to say and nothing comes?
yeah. that’s me right now.
see i’m that person that could talk to a brick wall but when ii’m trying to make conversation… i’m blank.
in fact, i’ve been staring at the screen for about an hour and half.
how about we just get to the cookies?
these cookies are different than the type of cookie i would normally reach for. they aren’t the soft and chewy cookie i normally reach for but they’re not the hard and crunchy cookie that i normally would shy away from. they’re something in between. and then they’re filled with a dark chocolate ganache. killer. you could also fill them with some salted caramel or fruit jam if that was your thing.
- 3 c almond meal
- 3/4 c turbinado sugar
- 1/4 tsp salt
- 2 egg whites
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- dark chocolate ganache, recipe below
- preheat oven to 350F. line baking sheets with a silpat or parchment paper.
- stir together the almond meal, sugar and salt. add in the egg whites and extracts; stir together until a ball forms.
- using a cookie scoop, scoop the dough into balls onto the prepared baking sheets; flatten slightly with your fingers. use the bottom of a 1/4 tsp scoop to make the thumbprint in the center of each cookie. bake 15-18 min until lightly golden. remove from the oven and let cool 5 min before removing to a cool rack before cooling completely. once cooled completely fill with ganache.
dark chocolate ganache
- 4 oz dark chocolate, chopped
- 4 oz heavy cream
- 1/8 tsp instant espresso
- in a double boiler, melt together the chocolate, heavy cream and espresso until smooth. fill cookie thumbprints with chocolate ganache.
recipe barely adapted from: with style and grace