ALMOND COOKIE ICE CREAM SANDWICHES
Provided by Alex Guarnaschelli
Time 30m
Yield 12 regular-sized cookies, 4 ice cream sandwiches
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
- Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
- Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
- For the ice cream sandwiches: Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
- Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.
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