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                                                                  Ingredients
                                                                  • Yes No 6 1/4 oz almond
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 6 tbsp valrhona cocoa powder
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No 6 tbsp heavy whipping cream
                                                                  • Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
                                                                  • Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
                                                                  • Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
                                                                  • Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
                                                                  • Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
                                                                  • Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 24filled cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    valrhona
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Valrhona

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