Almond Cookies

• 300 g flour
• 180 g butter
• 60 g almonds, skins removed and finely grounded
• 120 g powdered sugar
• 3 egg yolks
• 180 ml heavy cream
• 200 g dark chocolate
• 200 g raspberries
• a pinch of salt

Sift the flour, add salt, almonds, sugar, butter and make a crumble with the dough. Quickly knead in egg yolks, roll the dough into cling film and put in the fridge for 30 minutes.

Mix heavy cream with diced chocolate and cook in a double boiler, until the chocolate melts. let it cool, and then put it in the fridge.

Flatten the dough to the height of 0.5 cm. Cut out the shapes with a (flower) cookie mold. This makes about 40 6∅ flowers. With a smaller mold, make a hole on the half of the shapes.

Bake cookies in a preheated oven on 160°C for about 15 minutes (or until they’re done).

With a hand mixer, beat the chilled chocolate cream, spread it over uncut cookies, line raspberries over, and cover with cookies with hole. You can even pipe some more cream through the hole on the cookie.

from http://palachinka.blogspot.com/2008/09/almond-cookies.html