Tuesday, July 20, 2010

Yin-Yang Almond Cookies


Yin-Yang is described as "polar or seemingly contrary forces (that) are interconnected and interdependent in the natural world, and how they give rise to each other in turn"(wikepedia.org).  Lia and Alice definately have some Yin-Yang going on in Prophecy of the Sisters by Michelle Zink.  Though on opposites sides of a war, they cannot live without each other.  I think you'll like these cookies.  They are easier to make than you might think, and so yum!

Yin-Yang Almond Cookies

ALMOND COOKIES:

2-1/2 cups unbleached all purpose flour
1/2 to 1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons almond extract
35 blanched almond halves
12 blanched almonds, ground to a powder
1 egg yolk, beaten with 1 teaspoon water

DARK CHOCOLATE GLAZE:
8 ounces semisweet chocolate chips
1/2 teaspoon solid shortening

WHITE CHOCOLATE GLAZE:
8 ounces white chocolate chips
1/2 teaspoon solid shortening

Combine butter and sugar until smooth.  Add the egg, extract and ground almonds.  Combine flour, backing powder and salt.  Add flour mixture to the sugar mixture and process.  Cover dough and refrigerate for one hour. 
Preheat the oven to 375 degrees F.

Roll dough into 11/2 inch balls and place on a greased cookie sheet.  Flatten the balls into 2 inch rounds.  Place a whole almond in the center of each cookie. 

Brush each cookie with the egg yolk and water mixture. Bake 12 to 14 minutes, or until the cookies are golden. Allow the cookies to cool completely.
Microwave chocolate chips and shortening, stirring every 30 seconds until melted.   Dip each cookie into the chocolate, stopping just below half way. Scrape off the excess chocolate from the bottom of the cookie, then set the cookies on a waxed paper covered cookie sheet.  Put the cookies in the freezer to set.  Repeat the process with the white chocolate, rotating the cookies 45 degrees before dipping.  Put the cookies back in the freezer for half an hour before eating.

Recipe inspired by Katherine Heyhoe and Globalgourmet.com.

1 comment:

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