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150g powdered sugar
300g cold butter
1 egg yolk
450g all-purpose flour
150g almonds (finely ground)
A pinch of salt
200g dark chocolate for dipping
First, we prepare the dough: cut the cold butter into cubes and mix it with powdered sugar using a high-speed mixer until creamy. Add the egg yolk and salt, and mix well. Blend the almonds until finely ground, like a flour. Add the all-purpose flour and almond flour to the butter mixture and continue mixing with the mixer. The result will be a firm and well-bound dough. Chill the dough in the refrigerator for 10-15 minutes or until the oven is preheated to 180°C (350°F).
Prepare two large baking trays lined with parchment paper. Form small dough balls, about the size of a hazelnut, making them as equal as possible, and place them on the tray, leaving 2 cm between each cookie. Smaller dough balls will reduce the chance of excessive spreading during baking.
Bake the cookies for 10-12 minutes or until they crack slightly on top. As you will bake multiple batches, remember to slightly reduce the baking time from one batch to another as the oven heats up more. The cookies should be completely cooled before assembling, as the dough is very delicate and crumbly.
Once the cookies are cool, you can pair them up and stick them together using the dark chocolate, which you melt using a double boiler and then let it cool to room temperature. Otherwise, it will melt and run out of the cookies. Place a quarter teaspoon of chocolate on one cookie and then stick the other half on top. These cookies are incredibly aromatic and addictively delicious.
