145 grams raw almonds, peeled if possible (= 1 cup if they are whole)
3 Tbsp flour
3/4 cup granulated sugar
2 Tbsp heavy cream
2 Tbsp light corn syrup
5 Tbsp unsalted butter
1/2 tsp vanilla extract
8 oz dark or milk chocolate
- Preheat oven to 325 F with oven rack in the center, and line a large baking sheet with parchment paper.
- If almonds are not peeled: bring a pot of water to a boil, boil almonds for 1 minute, drain the water, and place almonds in a cold water bath to stop them from cooking. The peels will now rub off.
- Pulse the peeled almonds in a food processor until finely chopped.
- In a medium mixing bowl, combine the almonds and flour.
- In a small pot, combine the sugar, cream, corn syrup, and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Then simmer 1 more minute.
- Remove the sugar mixture from the heat and pour it and the vanilla into the mixing bowl with almonds. Let cool about 15 minutes until just slightly warm. (If it cools completely, you can microwave it for ~15 seconds before the next step.)
- Using a teaspoon, portion out the dough one scant teaspoon at a time, and roll into a ball using your palms.
- Place the balls 4-6 inches apart on the baking sheet. (They will flatten out to ~3 inches in diameter.)
- Bake for 10-12 minutes or until golden brown. If they run together, then you can separate them while they are still hot, using a sharp knife.
- Let cool on the baking sheet until firm, about 5 minutes, then use a spatula to transfer them to a cooling rack and repeat with the next batch.
- Melt the chocolate in a small bowl (e.g. by microwaving it on 50% power in short increments, stirring each time). Spread the chocolate on the flat (bottom) side of one cookie with a small spatula, and press it onto the flat side of another cookie to form a sandwich, gently because the cookies are brittle.
- Allow the chocolate to cool completely until hardened, then serve.