Chocolate Almond Surprises
{makes 48}
2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
3/4 cup salted butter, cut into chunks
1/2 cup sugar
3.5 ounces almond paste, torn into pieces
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon almond extract
Bittersweet (or semisweet) chocolate chips, Ghirardelli Bittersweet Chips recommended
5 ounces dark chocolate melting wafers
Preheat oven to 350. Line cookie sheets with parchment paper.
Stir the flour and salt together. Set aside.
Cream the butter until fluffy. Beat in the sugar. Add almond paste, egg yolks, and extracts, mixing until well combined. On low speed, mix in the flour mixture. Scrape bottom and sides of bowl as needed.
Portion the dough using a 1.5 - 2 teaspoon cookie scoop. Press two chocolate chips into the center of each portion, covering with the dough. Roll pieces into balls and place on cookie sheet.
Bake for 12-13 minutes or until baked and golden on the bottom. Remove from cookie sheets to a wire rack to cool.
Once cooled, place melting wafers in a microwave-safe bowl. Heat for 30-second intervals ad 50% power, stirring after each. Once melted, transfer to a piping bag, or use a spoon, and drizzle over top of the cooled cookies.
(Adapted from Southern Living Annual Recipes 1988)
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