Recipes

Ingredients
3/4 cup unsalted butter
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
3/4 cup ground almonds
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
Filling
3 oz 70% dark chocolate finely chopped
2 oz milk chocolate finely chopped
1/3 cup whipping cream
4 tsp butter
Directions
In a large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In a separate bowl, whisk together flour, almonds, cocoa powder, baking powder, salt and cinnamon.
Stir flower mixture into butter mixture in two additions.
Divide dough in half and flatten into discs; wrap each and refrigerate until firm about 1 hour.
Between two sheets of wax paper, roll out each disc to a 1/4 inch thickness.
Cut out shapes, cutting out a circle in the centre of half for cookie top.
Place on cookie sheets; freeze until firm – 15 minutes.
Bake 350 degrees for 12 minutes or until firm.
Filling
Place dark and milk chocolate in heatproof bowl.
In a saucepan, bring cream to boil; pour over chocolate, whisking until smooth.
Whisk in butter.
Spread 1 tsp warm filling on each cookie bottom. Place tops on filling and press gently. Let stand until set, about 30 minutes, or refrigerate for 15 minutes.