Page 53 - Passion4Baking The Magazine

Preheat the oven to 320°F (160°C).
Put the almonds into a food processor and pulse until
coarsely ground. Add the sugar and baking powder and
pulse a few times until blended. Add the egg white and
vanilla paste and pulse a few more times or until the
mixture comes together.
Take small pieces of the dough and roll them into 20
equal balls. Place the dough balls on to lined baking trays
and flatten each cookie slightly with bottom of a glass.
Bake on the middle rack for about 6-8 minutes. Let cool.
Make the ganache filling. Put the cream, honey and
instant espresso powder into a small saucepan and
bring to a boil. Remove from the heat and pour over
the chopped dark chocolate and diced butter in 2-3
additions, stirring well after each addition. Leave to cool.
Cover with plastic wrap and leave to set overnight at
room temperature.
On the next day, transfer the ganache to a piping bag
fitted with an Ateco 849 tip, and pipe 2 swirls on top
of each cookie. Chill in the refrigerator for 30 minutes.
Meanwhile, melt the tempered chocolate and stir in the
canola oil. Dip the ganache topped part of the cookies
into the melted chocolate and place on a wire rack to set.

Passionforbaking.com 53