Chocolate Dipped Almond Shortbread Cookies
- For the dough
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams fine sugar
- 1 packet Bourbon vanilla powder
- 50 grams ground almonds
- 1 medium egg yolk
- 1 tablespoon Rum
- 175 grams cold butter (cubed)
Sift the flour into a large bowl and mix with the baking powder, sugar, bourbon-vanilla sugar and ground almonds. Add the egg yolk, rum and butter cubes and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
Roll the dough out on a floured surface to about 2-3 mm thick. out dough 2-3 mm (approximately 1/10 inch) thick on a floured surface. Cut into scalloped circles about 2.5 cm (approximately 1 inch) and 3.5 cm (approximately 1 1/2 inches) in diameter. Place on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for about 13 minutes, until golden brown. Remove from the oven and cool on a wire rack.
To decorate: Heat the apricot jam, brush onto the bottom of the smaller cookies and secure onto the larger cookies.
Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled, stacked cookies in the melted chocolate, top with a blanched almond half and place on a baking sheet lined with parchment paper to harden.