July 03, 2018
Desserts, Cookies, Dropped,
Dairy, Nuts/Seeds, Almond, Oven Bake, Refrigerator, Stove Top, Chocolate more
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"Recipe source: The Best of America's Test Kitchens 2015"
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a food processor process the almonds until they are ground and resemble coarse sand (30 seconds).
In a saucepan over medium high heat combine the cream, butter and sugar and bring to a boil and cook, stirring until mixture begins to thicken (5 minutes). Continue to cook, stirring constantly until mixture begins to brown at edges and is thick enough to leave a trail (1-2 minutes). Remove from heat and stir in marmalade and next 4 ingredients (flour - salt) and the almonds.
Drop dough by tablespoons onto each prepared cookie sheet -- space 3 1/2 inches apart as they do spread. When cool enough to handle use damp fingers to press each portion into a 2 1/2 inch circle.
Bake for 15-20 minutes or until deep brown. Keeping the cookies on the parchment paper transfer them to cooling racks for 10 minutes, then if necessary line cookie sheets with fresh parchment paper and repeat process with remaining dough.
Using a microwave, put 3 ounces of the chocolate in a bowl at 50 percent power until 2/3 melted (1-2 minutes) and then add remain chocolate and continue microwaving for another 5 seconds to complete the melting process. Transfer chocolate to small zipper-lock bag and snip off corner, making a tiny hole no bigger thane 1/16inch.
Transfer cooled cookies to wire racks and pipe zigzag of chocolate over each cookie. Refrigerate until chocolate is set (30 minutes).
****Cookies can be stored at cool room temperature for up to 4 days.
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