- 200 gr chopped almonds
- 3 egg whites
- 3 1/4 dl confectioners sugar
- 3 egg yolks (pasteurized! you don't want salmonella)
- 150 butter (room temperature, I usually take it out of the fridge the day before)
- 1 dl confectioners sugar
- 1 tea spoon vanilla extract
- 1-2 tablespoons cacao
- 2 tea spoons instant coffee (if you like, I usually skip it)
- 200 gr white or dark chocolate (melted).
- Whisk the egg whites until white and light (usually takes around 8 minutes, it's hard to do any wrong if you whisk it long enough).
- In a separate bowl, mix the almonds and confectioners sugar together
- Pour the almonds and sugar mix into the bowl with the egg whites and stir carefully until mixed (I do this by hand).
- Using two tablespoons (or a brilliant icecream spoon like this), arrange small proportions of the dough to a wax paper (make room in between, they do grow up to twice their size in the oven). It's also good to make them a little flat because then you can add more of the icing afterwards (and we don't hate that, do we?).
- Bake until light brown (at 180 degrees celcius).
When ready, take the the cookies out of the oven and let them cool (I usually do this the day before serving, that way I can be certain that they are ready for the icing the next morning). Then it's time for the icing:
- Whisk the butter until light (around 8 minutes), then add the cacao, vanilla extract (and two tablespoons of instant coffee if you like) and stir for one minute.
- In a separate bowl, whisk the egg yolks and confectioners sugar until light (here again, the longer the better).
- Carefully add the egg yolk and sugar mix to the butter mix in small amounts and stir.
Spread the icing on top of the cookies. I usually do this with a knife, so that the top of the cookies is even (thereby easier to put the chocolate finish on top). Then put the cookies in the freezer for 1 hour.
After an hour, dip the cookies in the chocolate and let cool (preferably, again in the freezer). I melt the chocolate in a hot water bath (see here). Finally, it's best to keep the cookies in the freezer until around 15 minutes before serving.
This may look like hard work (and it is) - but it's so worth it!