Chocolate Almond Truffle bar cookies
Dec. 9th, 2001 11:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threeplusfireFor Cookies:
- 2 & 3/4 cups sliced almonds
1/2 lb unsalted butter, softened
2 Tbsp melted unsalted butter
1 lb semisweet chocolate
4 large eggs
6 egg yolks
1 cup granulated sugar
For Icing:
1 & 1/2 cups sliced almonds
1/2 lb unsalted butter, softened
3 cups confectioners sugar
1 tsp vanilla
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Directions:
Preheat oven to 325F. Toast almonds on a baking sheet for about ten minutes. Cool to room temperature and then chop finely or whirl in a food processor. Combine with 2 Tbsps melted butter in a bowl, coating almonds thoroughly. Transfer sticky nut mixtures to a 9x9 baking pan. Create an even layer across the bottom.
Melt chocolate over medium heat til smooth, adding the 1/2 lb of butter in small chunks, about ten minutes. Set aside.
Use electric mixer to combine eggs, yolks and sugar. Beat until lemon colored, about three minutes. Add the melted chocolate on low speed until mixed, about 1 minute. Use rubber spatula to scrape the sides of the bowl and mix thoroughly.
Pour batter over the almond mix evenly. Bake on the center rack for 45 minutes, or until a toothpick comes out clean. Allow to cool to room temperature before frosting.
To create the icing-
Toast almonds for 10 minutes at 325F. Cool to room temperature, then finely chop by hand or in a food processor.
Beat 1/2 lb butter with mixer until light, about 4 minutes. Slowly add confectioners sugar til mixed completely, about 2 minutes. Add vanilla and beat on high for 1 minute. Spread and icing layer over the cookie. Add the toasted almonds to the remaining icing and spread over the cookie.
- 2 & 3/4 cups sliced almonds
1/2 lb unsalted butter, softened
2 Tbsp melted unsalted butter
1 lb semisweet chocolate
4 large eggs
6 egg yolks
1 cup granulated sugar
For Icing:
1 & 1/2 cups sliced almonds
1/2 lb unsalted butter, softened
3 cups confectioners sugar
1 tsp vanilla
-------------------------------------------------------
Directions:
Preheat oven to 325F. Toast almonds on a baking sheet for about ten minutes. Cool to room temperature and then chop finely or whirl in a food processor. Combine with 2 Tbsps melted butter in a bowl, coating almonds thoroughly. Transfer sticky nut mixtures to a 9x9 baking pan. Create an even layer across the bottom.
Melt chocolate over medium heat til smooth, adding the 1/2 lb of butter in small chunks, about ten minutes. Set aside.
Use electric mixer to combine eggs, yolks and sugar. Beat until lemon colored, about three minutes. Add the melted chocolate on low speed until mixed, about 1 minute. Use rubber spatula to scrape the sides of the bowl and mix thoroughly.
Pour batter over the almond mix evenly. Bake on the center rack for 45 minutes, or until a toothpick comes out clean. Allow to cool to room temperature before frosting.
To create the icing-
Toast almonds for 10 minutes at 325F. Cool to room temperature, then finely chop by hand or in a food processor.
Beat 1/2 lb butter with mixer until light, about 4 minutes. Slowly add confectioners sugar til mixed completely, about 2 minutes. Add vanilla and beat on high for 1 minute. Spread and icing layer over the cookie. Add the toasted almonds to the remaining icing and spread over the cookie.
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no subject
Date: 2001-12-09 10:41 pm (UTC)Re:
Date: 2001-12-10 08:33 am (UTC)