I adapted 2 recipes from this book and tweaked them a little to make these cookies. Besides Macaron, this is my first time using almond flour in another cookie. Added to the all purpose flour, it kind of produced a crumbly and sandy cookie which is firm and yet melts away in the mouth. I used a drop of almond extract to boost the taste and smell of the cookies. The sugar content for these cookies is very little, hence the filling must be sweet to make up for the taste.
Instead of the raspberry cream suggested by the book, I made up a strawberry version, using 1 cup of pureed strawberry with a little sugar added to it and melted the white chocolate over a double boiler before adding heavy cream to it. The color of the cream turned out the perfect pink and it firms up in the fridge after at least 45 mins.
These cookies baked really quick and must be removed from the oven as soon as the 15 mins is up or else it browns quickly and the speckled effect created by the almond flour will not be noticeable. A small flower cookie cutter can make an ordinary cookie looks so much nicer and the lovely pink filling simply oozes through the flower pattern to fill it up and create a flower motif. As much as I wanted to pile up on the filling, this was not a good idea as the cream filling must only fill up to 3/4 full of the flower pattern or else overflowing will occur and affect the appearance of the cookie.
1-1/4 cup all Purpose Flour; 1/2 cup almond flour; 1/2 tsp salt; 1/2 cup butter, r.temp; 2 tbsp sugar; 1/8 tsp almond extract
Filling Ingredients :
1 cup fresh strawberries (yields 3/4 cup pureed); 2 tsp sugar; 5 oz white chocolate; 1/4 cup heavy cream
1)Sift the all purpose flour together with the almond flour and salt.
2)Beat the butter and sugar till pale and light. Add in the almond extract.
3)Fold the flour into the butter mixture in batches.
4)Mix into a flat disk and wrap up with cling film and let dough rest in fridge for 30 mins.
5)Take out and roll the cookies out to 1/4 inch thick on a floured surface. The dough tends to get wet and slightly sticky, apply flour sparingly to the roller. Cut out with size 1-1/2 inch fluted round cutters, makes 35 to 40 cookies. Take half of the cookies and punch with a smaller cookie cutter for the center part.
6)Place all cut out cookie dough on lined baking sheet and let them rest for another 15 mins in the fridge. Preheat oven to 350F.
7)Bake for 12 to 15 mins. The cookies will look pale and sandy. Remove from oven immediately and let cool completely on cookie rack.
Strawberry White Chocolate Filling :
1)Puree the strawberry with the sugar. Pass the puree through a sieve to get rid of the seeds.
2)Simmer some water in a pot and break the chocolate bars into pieces and place them in a separate bowl, that is bigger than the rim of the pot. Place the bowl of chocolate on top of the pot and turn down the heat so water continue to simmer. Stir the chocolate till melted.
3)Remove from heat and slowly stir in the heavy cream. Lastly, stir in the strawberry puree and stir till wholly blended. Cover with cling film and let the cream set in fridge for 1 hour.
To Assemble : Spread a tsp of filling onto the whole round cookies. Top them with the cookies that have been punched out in the middle. Serve within 1 day or contain in a container and keep in fridge for 3 days.