Almond cookies with ganache cream

Ingredients:

Cookie:

• 1.5 cups premium flour
• 1 teaspoon baking powder
• 1/2 tsp fine salt
• 110 g (8 tbsp) unsalted butter, room temperature
• 1/2 cup sugar-free almond paste, smooth texture
• 1/2 cup light brown sugar, firmly packed
• 1/3 cup plus 3 tablespoons granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1/3 cup coarsely chopped flaked almonds

Chocolate ganache for the filling:

• 140 g chopped semi-sweet chocolate
• 1/2 cup heavy cream
• Additional equipment: pastry bag with a star-shaped nozzle

Preparation:

1. For the cookies: Position racks in the upper and lower thirds of the oven and preheat to 190°C (375°F). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
3. In the bowl of a stand mixer, combine the butter and almond paste with the paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth. Scrape down the sides of the bowl to remove any excess batter. Add the brown sugar and 1/3 cup granulated sugar and continue beating for about 3 minutes, until the batter is pale and fluffy. Add the egg and vanilla extract and beat until smooth. Reduce the mixer to medium-high speed and add the flour in two additions. Mix well.
4. In a small bowl, combine the sliced ​​almonds and the remaining 3 tablespoons granulated sugar.
5. Using a tablespoon, scoop out equal amounts of dough, roll them into balls, and dip them in the almond-sugar mixture. Place the balls on the prepared baking sheets, spacing them 5 cm apart. Bake until golden brown, 10-12 minutes. The cookies should be dry and slightly cracked on top.
6. Using the back of a teaspoon, make an indentation in the center of each cookie. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
7. For chocolate ganache: While the cookies are cooling, combine the chocolate and heavy cream in a microwave-safe bowl and heat in 45-second intervals, stirring well after each heating, until the mixture is smooth. Cool completely at room temperature.
8. Fill a pastry bag fitted with a star tip with chocolate frosting. Pipe 1 teaspoon of ganache into the center of each cookie. Serve immediately or refrigerate in an airtight container for up to 3 days.