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Nutty Chocolate Delights

Source of Recipe


Southern Lady magazine



List of Ingredients



• 1 cup butter, softened
  
• 1� cups sugar
  
• � cup firmly packed brown sugar
  
• 3 large eggs
  
• 1 tsp almond extract
  
• 3� cups all-purpose flour
  
• � cup unsweetened cocoa powder
  
• 2 tsp baking powder
  
• � 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 �-inch thickness; cut with a 2�-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
   
   � � 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 cr�me
   
   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 cr�me.
   
   Makes about 2� cups.