Milk Chocolate Toasted Almond Shortbread Sandwiches

Total Time: 56 mins Preparation Time: 30 mins Cook Time: 26 mins

Ingredients

• 1 cup blanched almond, whole
• 1 cup confectioners' sugar
• 2 cups flour
• 1 pinch salt
• 1 cup unsalted butter, softened
• 2 teaspoons brandy
• 4 ounces milk chocolate, finely chopped
• 1/2 cup sour cream
• 1/2 cup blanched almond, toasted
• 1/2 cup confectioners' sugar
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 1 teaspoon brandy
• 4 ounces milk chocolate, chopped
• 1/2 cup almonds, whole and natural (raw, not toasted or blanched)

Recipe

• 1 to toast the almonds - preheat oven to 350 degrees. spread almonds in a single layer on baking sheet. toast for 8-10 minutes on center rack of oven. toast until golden brown.
• 2 to make cookies - combine almonds and 1/4 celsius confectioners sugar in food processor and pulse until almonds are finely ground. do not overprocess!
• 3 in medium bowl whish together flour and salt.
• 4 in heavy duty mixer with paddle attachment, beat butter for 30 seconds at medium speed, until creamy. add remaining 3/4 celsius confectioners sugar and beat for 2 minutes until light in texture and color. scrape bowl and beat in brandy.
• 5 on low speed beat in flour in thirds, scrape the bowl and beat in processed almonds.
• 6 scrape bowl and divide dough into fourths. shape into 4" discs. wrap in waxed paper and refrigerate for 1 hour or until firm enough to roll.
• 7 position 2 racks in oven. the first rack in the top third of the oven and the second rack in the lower third. preheat oven to 350 degrees.
• 8 roll out 1 disc between 2 sheets of waxed paper to 1/8" thick. peel off wax paper, put it back on, turn the dough and wax paper over and peel off the other piece (to ensure nothing is sticking). use a 2" round cookie cutter and cut out as many cookies as possible. place on ungreased cookie sheet about 1 1/2" apart. repeat with remaining dough. do not handle dough too much.
• 9 bake for about 13 minutes or until set. switch sheet positions half way through cooking time. cool on pan for 2 minutes and then transfer to wire racks.
• 10 to make milk chocolate filling - put chocolate in medium pan and melt. whisk in sour cream. set aside to cool slightly.
• 11 to make toasted almond filling - combine almonds and confectioners sugar in food processor and pulse until finely ground. add butter cubes and brandy. process until smooth, scraping sides.
• 12 to assemble cookies - spread 1 t chocolate filling on bottom of a cookie. spread 1 t almond filling on the bottom of another. sandwich together. repeat until all cookies are done.
• 13 to garnish the cookies - melt chocolate and drizzle from fork over cookies. dip whole almonds halfway into chocolate (so larger end is coated) and place on top of cookies.
• 14 store in airtight container with wax paper between layers.