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Chocolate-Raspberry Almond Spritz
Makes: 2 1/2 dozen

1/2 C. blanched whole almonds
3/4 C. sugar
2 1/4 C. flour
1 C. softened butter
1 1/2 t. almond extract
1/4 t. salt
1 egg

1/4 C. + 2 T. heavy whipping cream
6 oz. semi-sweet chocolate
3 T. seedless raspberry jam

Heat oven to 350F. In food processor with knife blade attached,
blend almonds with sugar, pulsing processor on and off until almonds
are finely ground. (Or, in blender, grind almonds with sugar in
batches.) On low speed, beat almond mixture, flour, butter, almond
extract, salt, and egg just until blended, scraping bowl occasionally
with rubber spatula. Spoon dough into large decorating bag with
large star tube (about 3/4" diameter). Pipe dough into teardrop
shapes (about 2" by 1 1/2"), 1" apart, onto ungreased cookie sheet.
Bake cookies 12-14 minutes until lightly browned around edges.
Allow cookies to cool slightly on cookie sheets. Remove to racks
to cool completely. When cookies are cool, prepare Chocolate-Raspberry

Spread about 1 rounded teaspoon filling onto flat side of half of
cookies. Top with remaining cookies, flat-side down, to make filled

In saucepan over low heat, heat cream to boiling. Meanwhile, finely
chop chocolate and place in small bowl with 3 T. jam. Pour hot
cream over chocolate mixture; let stand 1 min. Stir chocolate
mixture until smooth. Refrigerate until chocolate mixture is firm
enough to spread, about 15-18 minutes. If mixture becomes too firm,
let stand at room temperature until slightly softened.


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