150g butter, softened
115g caster sugar
1 egg yolk
2.5ml / 1/2 tsp almond essence
115g cup ground almonds
175g plain flour
50g plain chocolate
Cream the butter and sugar with an electric mixer until light and fluffy, then beat in the egg yolk, almond essence, ground almonds and flour until evenly mixed. Chill for about 2 hours until firm.
Preheat the oven to 160C/325F/Gas 3. Line several baking sheets with baking parchment.
Break off small pieces of dough and roll into balls with your hands, making 40 altogether.
Place the balls on the baking sheets, spacing them out as they will spread in the oven.
Bake for 20 minutes or until golden. Remove the baking sheets from the oven, lift off the parchment with the cookies still on it, then place on wire rack. Leave to cool. Repeat with the remaining mixture.
Lift the cooled cookies off the paper. Melt the chocolate in a bowl over a pan of hot water. Use to sandwich the cookies in pairs, then leave to cool and set before serving.
I love the name of these and would love to know why they got their name. They come from the Piedmont region of Italy so maybe they do something special over there.
They were very nice though and kept very well in my tupperware!