Zutaten für Earl Grey Bocca Di Nonna Cookies
- All Purpose Flour
- Unsweetened Cocoa Powder
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Blanched Almonds
- ⅓ cup heavy whipping cream
- Tea Bags
- 4 ounces finely chopped milk chocolate
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Zubereitung von Earl Grey Bocca Di Nonna Cookies
- Whisk together 1 ½ cups all-purpose flour and ¼ cup unsweetened cocoa powder in a small bowl. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter using an electric mixer on medium-high speed for 30 seconds.
- Add ¾ cup granulated sugar and 1 teaspoon vanilla extract. Beat until light and fluffy, scraping down the bowl as needed.
- Beat in ½ cup finely chopped almonds.
- Gradually add the flour mixture, beating just until combined.
- Cover the dough and chill for at least 1 hour, or until firm enough to handle.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough into 1-inch balls. Place balls about 2 inches apart on the prepared baking sheet.
- Gently flatten each ball slightly with the bottom of a glass or your hand.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet on a wire rack before transferring to a cooling rack to cool completely.
- **Make the Earl Grey Ganache:** In a small saucepan, bring ⅓ cup heavy whipping cream to a boil.
- Remove from heat. Add 2 Earl Grey tea bags (or 1 Earl Grey tea ball), cover, and steep for 15 minutes.
- Remove tea bags/tea ball, squeezing well to extract all the liquid.
- Return the cream to a simmer. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate.
- Stir until the chocolate is melted and the ganache is smooth and glossy.
- Let the ganache cool to room temperature.
- Spread about 1 teaspoon of ganache onto the flat side of half of the cookies.
- Top with the remaining cookies, flat sides down, to create sandwiches.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
24g
Carbs
4g
