Ingredients
For the cookies:
1/2 cup whole blanched almonds
1 tablespoon granulated sugar, plus about 1/4 cup | 50g sugar for rolling the cookies
1 1/2 cup + 1 tablespoon | 190g All-purpose flour
1/3 cup | 35g Dutch-processed cocoa powder (I use Valrhona)
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1 cup | 225g unsalted butter, softened
1 cup | 125g powdered sugar
2 teaspoons vanilla extract
1 tablespoon rum
For the ganache filling:
8oz | 225g bittersweet chocolate, chopped
1 tablespoon | 15g butter, softened
3/4 cup heavy cream
2 teaspoons rum, grappa, cognac, or your favorite liquor (optional)
Preparation
