Honey Almond Cookie Sandwiches
With the mixture of Honey Almond Nougat from Nougat and Nice wrapped around smooth dark chocolate ganache. These sugar cookies spin offs will have you making them in bulk and stashing cookies in the freezer for when the kids go to bed.
Time: 50 minutes
200g Nougat and Nice Honey Almond Box
125g butter cold, chopped
1 egg + 1 egg white
2 cups gluten free plain flour
1/4 t cream of tartar
200g dark chocolate
200g pouring cream
Preheat oven to 180C and line 2 cookie trays with baking paper.
Remove nougat from wrap. Roughly chop and place into a food processor and blitz until a very fine crumb.
In a large bowl add the nougat, butter and shortening then using a electric hand mixer beat until combined. Next add in the eggs.
Turn the mixer to low and gently add in the dry ingredients until all the flour is combined. Turn out dough and wrap cling firm. Place in to fridge to chill for 15 minutes.
While to dough is chilling. Place dark chocolate and cream into a microwave safe bowl. Warm in 30 second bursts stirring in-between until completely melted. Stir until the ganache is completely homogenous. Set aside in fridge to cool until firm.
Remove dough from the fridge and on a flat, lightly floured surface (be sure to use gluten free flour). Roll dough out to about 1cm thick, using a 6cm round cookie cutter cut cookies until you use all the dough. Place the cookies straight on to the prepared trays with a space between.
Place into oven for 10 to 12 minutes. Until cookies are firm.
Remove from oven allow to sit for 2 minutes then transfer to a cooling rack. Leave cookies to cool to room temperature.
Using two teaspoons scoop a small amount of ganache on the bottom of a cookie and then using another cookie gently make a sandwich without squeezing all the ganache out. Repeat with the rest of the cookies.
Serve same day or store in an air tight container for the next day.