I love this cookie recipe from Maida Heatter‘s Book of Great Desserts, 1965. It’s one of my favorites for the simple reason that they have nothing to do with Ethiopia or with truffles. I no longer have a copy of this book but a quick Google search sent me right to the recipe! Incredible. So if you loose this recipe, know that it’s still out there. Click here to see it.
I save this recipe for special occasions as it does take time. So if you are looking for an unusual cookie for a cookie swap, this would be a great choice.
To read more about Maida Heatter this article from Savuer in 2002 is one of the best.
For 20 cookies
Ingredients for the Pastry:
1 cup butter
1/2 tsp. vanilla extract
1/2 Tsp. vanilla bean powder
1/2 confectioners sugar
2 cups flour
In large bowl of a mixer cream the butter with the sugar until smooth. Add the vanillas. On low speed add the flour a 1/2 cup at a time. Once all flour is in and dough is in a uniform ball shape. Place in a piece of wax papper and flatten into a large disk. Place in the refrigerator to chill and rest.
Ingredients for the Filling
1 2/3 cups blanced almonds
8 ounces semi sweet chocolate chips
2 egg whites
In a bowl of a food processor finely grind the almonds and chocolate. Place into a bowl and mix in the egg whites.
Divide the dough in 20 similar sized balls. Flatten a piece in the palm of you hand that is big enough to a small 2 tsp. bit of the chocolate filling. Close the dough all around the filling and place on a parchment lined cookie sheet. If the the dough sticks, then dust your hands with a bit of confectioners sugar.
Place the cookies 1 inch apart on cookie sheet and refrigerate for about 20 minutes. During this time preheat the oven to 375 degrees. Bake the cookies for 15 to 20 minutes or until they are lightly golden. Let cool completely then dust with confectioners sugar.