Nama Chocolate Sandwich Cookies

Nama Chocolate

• 2 bars (200 g) chocolate (semi sweet or dark)
• 1/2 cup + 2 tsp (130 g) heavy cream (35%)
• 1 1/2 tbsp (20 g) unsalted butter

Chocolate Cookies

• 1/3 cup (70 g) unsalted butter
• 1/3 cup (40 g) powdered sugar
• 1 egg yolk (16 g)
• 2 1/2 tbsp (17.5 g) fine almond flour
• 1/3 cup (27.5 g) cocoa powder
• 3/4 cup (100 g) cake flour, sifted

1. 1

   Line a 15 x 15 cm baking tray with parchment paper. In a heatproof bowl, combine chopped chocolate, butter, and cream. Microwave on medium heat (600 W) for 1 minute, stir, then microwave for an additional minute. Stir with a rubber spatula until smooth and fully combined. Add the butter and stir until melted in. Pour into the prepared tray, spread evenly, and refrigerate until set.

2. 2

   In a stand mixer, beat the butter until smooth. Add powdered sugar and mix until creamy. Add the egg yolk and mix until combined. (It may look slightly separated, which is fine). Add almond flour, cocoa powder, and sifted cake flour. Mix until a cohesive dough forms.

3. 3

   :

4. 4

   Using Pastry Rulers: Divide the dough in half. Place each portion between two sheets of parchment paper and roll out to 3 mm thickness, forming a 15 x 15 cm square.

5. 5

   Refrigerate the rolled-out dough on a flat surface for 30–60 minutes.

6. 6

   to 160°C (325°F).

7. 7

   Cut each dough sheet into 9 squares (5 x 5 cm). Arrange the squares on a baking tray and bake for 18–22 minutes (20 minutes is ideal for most ovens). Allow the cookies to cool completely.

8. 8

   Heat a knife in boiling water, wipe it dry, and cut the chilled ganache into 9 squares (5 x 5 cm). Clean the knife between each cut. Place a ganache square on the flat side of a cookie. Top with another cookie and gently press to sandwich.

9. 9

   Refrigerate the sandwiches to store. Serve chilled and enjoy!