Chocolate Kisses
- 1/2 cup whole blanched almonds
- 1 tablespoon granulated sugar, plus more for rolling
- 1 1/2 cups plus 1 tablespoon unbleached all purpose flour
- 1/3 cup unsweetened Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks/8 ounces) unsalted butter, softened
- 1 cup confectioners sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark rum
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon unsalted butter, softened
- 3/4 cup heavy cream
- 2 teaspoons dark rum, grappa, cognac, or your favorite liqueur (optional)
- To make the cookies: Preheat the oven to 325F.
- Spread the almonds in a single layer on a baking sheet and toast them until they are light golden brown and fragrant, 14 to 16 minutes.
- Remove the almonds from the oven and turn off the oven until you are ready to form the cookies.
- Allow the almonds to cool completely, then grind them in a food processor with the 1 tablespoon sugar until they are finely chopped.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.
- Using an electric mixer fitted with the paddle attachment, beat together the butter and confectioners sugar on medium speed until creamy and light, about 2 minutes, then beat in the vanilla extract and rum and scrape down the sides of the bowl.
- On low speed, beat in the dry ingredients, followed by the ground almonds.
- Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill for about 1 hour, until it is firm enough to handle.
- Preheat the oven to 325F.
- Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
- On a lightly floured surface, divide the dough into 3 pieces.
- Work with 1 piece at a time, keeping the others wrapped and refrigerated.
- Roll 1 portion of dough into a small log about 3/4 inch in diameter.
- Cut each log into 1/2-inch lengths and roll each piece into a ball, then roll the balls in granulated sugar to coat them completely.
- Place the cookies on the prepared baking sheets, spaced 1/2 inch apart.
- Repeat with the remaining portions of dough.
- Bake the cookies, rotating the sheets 180 degrees to ensure even browning, until they are puffed and cracking slightly on top, 12 to 15 minutes.
- Allow the cookies to cool on the sheets for 1 or 2 minutes, then use a spatula to remove them gently to a wire rack to cool completely.
- While the cookies are cooling, make the ganache filling: Place the chopped chocolate and butter in a medium bowl.
- Heat the heavy cream in a saucepan until it comes to a boil and pour it over the chocolate and butter.
- Allow the mixture to sit for a few moments, then whisk until smooth and glossy.
- Whisk in the rum, if you like.
- Allow the ganache to cool, whisking it occasionally, until it is firm enough to pipe.
- To assemble the kisses: Pair up the cookies according to size.
- Turn one cookie upside down and, using a pastry bag fitted with a plain or star tip, pipe a small amount of ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward.
- Repeat until all the cookies have been used.
- Allow the ganache to firm up, at room temperature or in the refrigerator if necessary, then transfer the kisses to a serving plate.
- The cookies can be stored, layered between sheets of parchment paper, in an airtight container kept in a cool place for up to 3 days.
whole blanched almonds, sugar, flour, cocoa, baking powder, kosher salt, unsalted butter, confectioners sugar, vanilla, dark rum, bittersweet, unsalted butter, heavy cream, dark rum
Taken from www.cookstr.com/recipes/chocolate-kisses (may not work)