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Almond Cookies with Praline Chocolate Filling

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Almond and nut flours provide tenderness and an understated European elegance to cookies; the flavor is intensified by a praline filling.

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At a glance

Prep
Bake
Total
Yield
7 dozen filled cookies

Ingredients

Choose your measure:

Dough

Filling

  • one 11-ounce can hazelnut praline paste
  • 1 1/3 cups bittersweet chocolate, chopped or bittersweet chips

Instructions

  1. To make the cookies: Beat together the butter, salt, sugars, flavorings, egg, and yolk. Add the flour(s) and mix until well combined.
  2. Cover and chill for 30 minutes, or until the dough is easy to handle.
  3. Preheat the oven to 375°F. Lightly grease the cookie molds, or lightly grease (or line with parchment) two baking sheets.
  4. Press 1 teaspoonful of dough into the bottom and up the sides each mold, or round the dough into balls and place on a baking sheet.
  5. Place the filled molds on a baking sheet and bake for 7 to 9 minutes. The cookies will be very lightly browned around the edges.
  6. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack, they'll become crisp.
  7. To make the filling: Melt the praline paste and chocolate together in a double boiler or in a microwave on low power.
  8. Spread the flat side of half the cookies with 1/2 teaspoon of filling. Sandwich pairs of cookies, pressing the halves together gently.
  9. Allow the cookies to stand until the filling is set, several hours at (cool) room temperature or 2 to 3 hours in the refrigerator.
  10. Store any leftover cookies, well-wrapped, at room temperature for up to 5 days, or in the freezer for a month.