MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Almond Raspberry Spritz
Categories:
Yield: 30 Servings
1/2 c Whole blanched almonds
3/4 c Sugar
2 1/4 c Flour
1 c Softened butter
1 1/2 ts Almond extract
1/4 ts Salt
1 lg Egg
MMMMM----------------CHOCOLATE RASPBERRY FILLING------
1/4 c Heavy or whipping cream
2 tb Heavy or whipping cream
6 oz Semisweet chocolate; finely
.. chopped
3 tb Seedless raspberry jam
Cookies:
Process almonds and sugar until almonds are finely
ground.
Preheat oven to 350°.
Beat nut mixture, flour, butter, almond extract,
salt and egg until just blended, scraping bowl as
needed.
Spoon into large decorating bag fitted with large
star tip (3/4"). Pipe into teardrop shapes, 1"
apart on ungreased cookie sheets. Bake 12-14
minutes until light brown around edges. Cool
slightly on sheets, transfer to racks to finish
cooling.
When cool, spread flat side of one cookie with
filling, top with another cookie, flat side down.
Filling:
Combine chocolate and jam. Heat cream and pour
over; let stand 1 minute. Stir until smooth;
refrigerate until cool and firm enough to spread.
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