Almond "Walnuts" w/Chocolate Praline Filling

Courtesy of Lory Utz

• 1 cup (2 sticks, 8 oz. each) soft butter
• 2/3 cup white sugar
• 1/2 cup confectioner’s sugar
• 2 tsp. instant espresso coffee in powder form (optional)
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 large egg plus 1 egg yolk
• 2 1/4 cups all-purpose unbleached flour
• 1 cup toasted almond or hazelnut flour (or an additional 1/4 cup all-purpose flour)

• 8 oz. (1/2 can, about 7/8 cup) praline paste
• 6 oz. bittersweet chocolate, chopped or 1 cup bittersweet chips

For the cookies: Combine butter, salt, sugars, flavorings, egg and egg yolk. Beat well in food processor or with electric mixer. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle.

Spray the molds VERY lightly with PAM. Press one tsp. of dough into the bottom and sides of each ungreased mold. Place the filled molds on a cookie sheet and bake in preheated (375 degrees) for 10-12 minutes. The cookies should brown lightly around the edges. Cool slightly, then gently lift the cookies out of molds with the point of a knife. Let cool completely.

For the filling: Melt the praline paste and chocolate together in a double boiler. Fill the cooled cookies with about ½ tsp. of filling for each half. (Use either two teaspoons or a zip-loc bag with the corner cut out to use as a pastry bag.) Sandwich pairs of cookies, pressing the halves together gently. Refrigerate till filling has set and then freeze if desired.

The Baker’s Catalog
58 Billings Farm Road
White River Junction VT 05001

Tel: 1-800-827-6836
FAX: 1-800 343-3002

For a catalog: 1-800-777-4434

• Walnut molds 1 3/4” x 1 1/4” x 1” (50) Item #4310- $16.95

• Praline paste – Item # 2834 15 oz (enough for two recipes of walnut molds)-$11.95

• Almond flour – Item #3006-$6.95

You can buy almond flour (ground almonds) from Fred Meyer or other grocery stores and toast it yourself.