Chocolate Almond Buttons
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Blanched almond paste||1 Cup (16 tbs)|
|Softened butter||9 1⁄2 Tablespoon, divided (1/2 Cup Plus 1 1/2 Tablespoons)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate||3 Ounce (3 Squares, 1 Ounce Each)|
|Blanched whole almonds||2⁄3 Cup (10.67 tbs), toasted|
Sift flour, cocoa powder and salt; reserve.
Cream almond paste and 1/2 cup butter until smooth.
Beat in corn syrup and vanilla.
Beat in flour mixture, scraping sides of bowl occasionally, until well blended.
Shape into 3/4 inch balls.
Place on lightly greased cookie sheets; indent centers of cookies with finger.
Bake at 350°F for 8 to 10 minutes or until done.
In top of double boiler, stir chocolate and remaining 1 1/2 tablespoons butter over simmering water until melted and smooth.
With spoon, drizzle small amount of chocolate into center of each cookie.
Press an almond into chocolate on each cookie