I don't know about you, but I only seem to have time to breath once Passover has already begun. Before hand is a whirlwhind of cleaning and shopping (and for most people cooking and for me a wedding, a bar mitzva and a new baby in the family). But once the holiday starts, most people have more time to think about trying out new recipes, or, you know, blogging.
In come these almond, chocolate thumbprint cookies. Sticking to my rules
of no matza meal in Pesach baked goods, these are buttery, sweet and
simple cookies with a chocolate kick. They're totally gluten free, pretty easy to make, and delicious!
here! Hope to be back after the holiday with some flour-filled baked goods!
Almond Chocolate Thumbprint Cookies - Makes about 18 cookies
¼ cup butter or margarine, softened
¼ cup honey
2 tbsp. sugar
1 tsp. vanilla
¼ tsp. salt
2 cups ground almonds or almond flour
⅔ cup semisweet chocolate chips
⅓ cup cream or almond milk
Beat together the butter, honey, sugar, vanilla and salt until smooth
and creamy. Add in the ground almonds and mix until a dough comes
together. Chill the dough about half an hour in the fridge.
Form tablespoonfuls of the dough into balls and place, one inch apart,
on a baking sheet. Bake at 350 F for 10 to12 minutes until lightly
browned and baked through.
While the cookies are baking, gently melt the chocolate and cream
together (either over a double boiler, or in a microwave at 50% power).
Stir together until smooth and creamy.
As soon as the cookies come out of the oven, use a tablespoon measuring
spoon to make an indent in the center of each, and fill with about 1
teaspoon of ganache. If the ganache gets too firm to pour as you work,
give it a quick zap in the microwave for about 10 seconds.
Let the cookies set at room temperature or stick them in a fridge for 10 minutes until the centers are firm.