Chocolate-dipped Almond Hearts
- 1/2 cup (70 g) almond flour
- 2 1/4 cups (280 g) all-purpose flour, divided
- 1/2 teaspoon salt
- 2 sticks (230 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 3.5 oz dark chocolate
For about 3 dozen cookies
Stir together almond and all-purpose flours with the salt; set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until fluffy and lightened in color, about 3 minutes. (Alternatively, use an electric hand mixer and a large bowl.) Scrape down the sides of the bowl with a rubber spatula. Add the egg and almond extract, return the mixer to medium speed, and beat until well-combined, about 1 minute. Scrape down the sides of the bowl again. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.
Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.
Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.
Use a heart-shaped (or shape of choice) cookie-cutter to cut as many cookies from the dough as possible. Place 1 on a parchment paper-lined baking sheet and chill in freezer for 15 minutes. Repeat rolling and cutting the dough scraps, chilling before baking.
Preheat oven to 350°F (180°C), remove cookies from freezer and transfer directly to the hot oven. Cook for 9-11 minutes. Remove from oven and allow to cool on pan until firm.
Meanwhile, melt the chocolate in the top of a double-boiler or in the mircrowave (in 30-second bursts). When the cookies are cool, dip half of each heart in the melted chocolate then gently place on a grill or parchment paper to cool. Don’t disturb the cookies as they set. When the chocolate has hardened completely, serve or store as desired.
