Noche Buena Chocolate Sandwich Cookies
By America's Test KitchenPublished on October 25, 2012
Time
1 hour, plus 40 minutes cooling
Yield
Makes about 20 cookies
Ingredients
⅓ cup blanched almonds 1 ½ cups (7 ½ ounces/213 grams) all-purpose flour ¼ cup (¾ ounces/21 grams) Dutch-processed cocoa ½ teaspoon salt ¼ teaspoon cayenne pepper 12 tablespoons unsalted butter, softened⅔ cup (4 ⅔ ounces/132 grams) granulated sugar 4 ounces (113 grams) bittersweet chocolate, melted and cooled2 large egg yolks 2 tablespoons coffee liqueur 1 teaspoon vanilla extract ¼ cup dulce de leche
Before You Begin
Use either Kahlúa or Tia Maria for the coffee liqueur. Dulce de leche, a Latin American caramel, is sold in the baking aisle of most supermarkets.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until finely ground, about 30 seconds. Combine flour, cocoa, salt, and cayenne in bowl.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add melted chocolate, egg yolks, liqueur, and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions and mix until just combined, scraping down bowl as needed.
- Working with 2 teaspoons dough at a time, roll dough into balls and place 1 inch apart on prepared sheets. Sprinkle ground almonds on top, pressing lightly to adhere. Bake until edges appear dry, 8 to 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and then transfer to wire rack to cool completely, about 40 minutes.
- Spread 1/2 teaspoon dulce de leche over bottom of half of cookies and then top with remaining cookies to form sandwiches. Serve. (Cookies can be stored at room temperature for up to 3 days.)
Time
1 hour, plus 40 minutes coolingYield
Makes about 20 cookiesIngredients
⅓ cup blanched almonds
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
¼ cup (¾ ounces/21 grams) Dutch-processed cocoa
½ teaspoon salt
¼ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup (4 ⅔ ounces/132 grams) granulated sugar
4 ounces (113 grams) bittersweet chocolate, melted and cooled
2 large egg yolks
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
¼ cup dulce de leche
Ingredients
⅓ cup blanched almonds
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
¼ cup (¾ ounces/21 grams) Dutch-processed cocoa
½ teaspoon salt
¼ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup (4 ⅔ ounces/132 grams) granulated sugar
4 ounces (113 grams) bittersweet chocolate, melted and cooled
2 large egg yolks
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
¼ cup dulce de leche
Ingredients
⅓ cup blanched almonds
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
¼ cup (¾ ounces/21 grams) Dutch-processed cocoa
½ teaspoon salt
¼ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup (4 ⅔ ounces/132 grams) granulated sugar
4 ounces (113 grams) bittersweet chocolate, melted and cooled
2 large egg yolks
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
¼ cup dulce de leche
Why This Recipe Works
The secret to the distinct flavor of these Noche Buena Chocolate Sandwich Cookies is the dulce de leche filling. Sandwiching the rich dulce de leche between two cookies ensured the bold flavors of the filling didn't overpower the chocolaty cookies. A shot of coffee liqueur and a sprinkling of ground almonds enhanced the flavor of the cookies and set them apart from other holiday cookies.
Before You Begin
Use either Kahlúa or Tia Maria for the coffee liqueur. Dulce de leche, a Latin American caramel, is sold in the baking aisle of most supermarkets.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until finely ground, about 30 seconds. Combine flour, cocoa, salt, and cayenne in bowl.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add melted chocolate, egg yolks, liqueur, and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions and mix until just combined, scraping down bowl as needed.
- Working with 2 teaspoons dough at a time, roll dough into balls and place 1 inch apart on prepared sheets. Sprinkle ground almonds on top, pressing lightly to adhere. Bake until edges appear dry, 8 to 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and then transfer to wire rack to cool completely, about 40 minutes.
- Spread 1/2 teaspoon dulce de leche over bottom of half of cookies and then top with remaining cookies to form sandwiches. Serve. (Cookies can be stored at room temperature for up to 3 days.)
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