member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Nutty Chocolate Delights

    Source of Recipe


    Southern Lady magazine

    List of Ingredients


    • 1 cup butter, softened
    • 1¼ cups sugar
    • ¾ cup firmly packed brown sugar
    • 3 large eggs
    • 1 tsp almond extract
    • 3½ cups all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 recipe Chocolate-Almond Filling (recipe follows)
    • 1 cup finely chopped hazelnuts


    Instructions


    1. In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. In a medium bowl, combine flour, cocoa, baking powder and salt. Gradually add to butter mixture, beating well. Divide dough in half, wrap in heavy-duty plastic wrap, and chill for one hour.

    2. Preheat oven to 350° F. Lightly grease baking sheets.
      On a lightly floured surface, roll out dough to ¼-inch thickness; cut with a 2½-inch round cutter. Place on prepared baking sheets, 2 inches apart. Bake for 10 minutes. Let cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

    3. Frost flat side of half of the cookies with a thin layer of Chocolate-Almond Filling. Top with remaining cookies, flat sides together, to make a sandwich. Frost around the edges, and roll edges in chopped hazelnuts.

      Makes about 3 dozen.

      ............

      CHOCOLATE-ALMOND FILLING

      • ¼ cup butter, softened
      • 5 Tbsp heavy whipping cream
      • 1 tsp almond extract
      • 2 Tbsp unsweetened cocoa powder
      • 4 cups confectioners' sugar
      • 1 (7-ounce) jar marshmallow crème

      In a large bowl, beat butter, cream and almond extract at medium speed with an electric mixer until blended. Gradually add cocoa and sugar, mixing well. Stir in marshmallow crème.

      Makes about 2½ cups.




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â