These crisp triangles are elegant and not at all difficult to make. You can dip the cookies in white chocolate and drizzle them with bittersweet chocolate.
Ingredients
- 1 tsp (5 mL) butter
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) all-purpose flour
- 1 egg white
- 1 tbsp (15 mL) almond liqueur (or 1 tsp/5 mL almond extract)
- 3/4 cup (175 mL) sliced almonds, lightly toasted
- 4 oz (125 g) bittersweet chocolate, chopped
- 1-1/2 tsp (7 mL) shortening
- 1 oz (30 g) white chocolate, chopped
Steps
- Line rimless baking sheet with parchment paper. Draw 9-inch (23 cm) circle on paper; turn paper over. Set aside.
- In saucepan, melt butter over medium-low heat. Add sugar, flour, egg white and liqueur; stir until smooth. Stir in almonds. Spread evenly over circle. Bake in centre of 325°F (160°C) oven until pale golden in centre and darker on edge, about 20 minutes. Let cool on rack for 5 minutes.
- Transfer to cutting board. With sharp knife, cut into 16 wedges; return to baking sheet. Let cool on sheet on rack until crisp and firm, about 30 minutes.
- Line rimmed baking sheet with waxed paper; set aside.
- Meanwhile, in bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with 1 tsp (5 mL) of the shortening. Dip wide end of cookies 2 inches (5 cm) into chocolate; place on prepared sheet. Refrigerate until set, 20 minutes.
- In clean bowl, melt white chocolate with remaining shortening; drizzle over bittersweet chocolate. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days).
