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- 1 ½ cups cake flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 stick unsalted butter, at room temperature
- ¾ cup smooth, creamy almond butter
- ¾ cup light brown sugar
- 1 large egg
- 1 egg white
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 Tbsp. granulated sugar
- 3 Tbsp. chocolate ganache
- 2 Tbsp. raspberry jelly
- Special Equipment: 2 pastry bags with simple tip
1. Preheat oven to 350 Fº. Line 2 cookie sheets with parchment paper. In a medium sized bowl, sift flour and baking powder and then lightly stir together with salt.
2. In a stand mixer, using the paddle attachment, add in the butter and the almond butter. Mix together until it’s a smooth consistency. Stop and scrape down the sides.
3. Add in the sugar and beat until mix together. Scrape down sides.
4. Turn onto low and add in the egg, allowing it to fully incorporate into the mixture. Add in the extracts, allow to mix together for 30 seconds.
5. Slowly add in the flour mixture, in two batches, allowing each to incorporate.
6. Meanwhile, in a small bowl, whisk the egg white until it forms small peaks. Take the cookie bowl off the mixer and lightly fold in the egg white as best you can.
7. Using a tablespoon or a mini ice cream scoop if you have it, spoon the dough onto the cookie sheet, giving each cookie about an inch between each other.
8. Bake in oven for 12 minutes, until browned on the edges. Take out, immediately make a light dent in the middle of each cookie with the back of a spoon, top with sugar. Allow to cool for 15 minutes.
8. While cooling, heat up ganache so that its spreadable. Once the cookies have cooled completely, put the ganache into the pastry bag and pipe into the middle of the cookies. Then pipe a small amount of the jelly on top of the chocolate.
** These cookies can be kept in an air tight container in the refrigerator for up to 1 week.