AMADEUS COOKIE

Amadeus Cookie image

You will want to try these beautiful, delicate butter cookies, that are tender yet remain crisp. They have been dipped in rich dark bittersweet chocolate and sandwiched with a rich nut paste made from almonds and pistachios. (a perfect paring for this lovely sophisticated treat)

Provided by Baby Kato

Categories Cookies

Time 2h28m

Number Of Ingredients 19

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Ingredients

COOKIES
1 cup butter, softened
1/4 cup sugar, vanilla
3/4 cup icing sugar, (powdered sugar)
1 egg
1 tbsp lemon rind, finely grated (optional)
1 tbsp lemon juice, fresh squeezed
1 tbsp vanilla extract, pure
2 1/2 cup flour + 1/2 tsp salt
1 tsp baking powder
ALMOND & PISTACHIO FILLING
1 cup pistachio, shelled
1 tbsp white sugar
1 cup almond paste, room temp, chopped
4 tbsp sour cherry syrup or kirsh
1 tsp vanilla extract, pure
CHOCOLATE GLAZE
8 ounces, bittersweet chocolate, good quality, roughly chopped
2 tsp oil, canola or almond

Steps:

1. Cookie Dough: In a large bowl, combine the butter, both sugars, and the egg and beat at medium speed until creamy. Next add the lemon juice, lemon rind and vanilla extract, mix well. Fold in the flour, salt and baking powder, mixing at low speed until combined. Halve the dough, Shape into 2 balls, flatten slightly, and wrap in plastic wrap and refrigerate for up to 2 hours.
2. Pistachio & Almond Filling: Use a food processor, and process the pistachios with the sugar until finely ground. Gradually add the almond paste pieces and process until it is well combined. Now you will want to add the cherry juice (or kirsch) and the vanilla extract and process until it is all combined. Expect it to be fairly thick... Set aside at room temperature until needed.
3. Chocolate Glaze: Microwave: in a small deep dish, carefully melt the bittersweet chocolate and the oil. Mix together until smooth.
4. Making Cookies: Line your baking sheet with parchment and preheat the oven to 400 degrees. Keep the ball of dough you are not using in the fridge until you are ready for it. Working quickly, place the dough on top of lightly floured parchment paper and roll out with a floured rolling pin to a 1⁄8" - 1/4" thickness. With a 3⁄4" round cookie cutter, cut out 18 cookies. Repeat with remaining dough. Place cookies 1" apart and bake for 6 - 8 minutes (watch carefully, they burn quickly). Cool completely on rack before filling.
5. Assembling the Cookie: Spoon 1 tsp of filling onto 18 cookies and then top with the remaining cookie. Gently press cookies together to sandwich them. Lastly dip half of each cookie into the chocolate glaze; hold the cookie over the bowl of chocolate, once the excess chocolate has dripped off place on a cookie rack to harden.