15 min, plus freezing
2 cups blanched almond flour, such as Honeyville
½ cup unsweetened cocoa powder
½ teaspoon salt
1 cup sugar
½ cup butter, at room temperature
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
3 tablespoons shortening
1 teaspoon mint extract
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1 In a medium bowl, whisk together the almond flour, cocoa
and salt. In a large bowl, using an electric mixer, beat together
the sugar and butter until light and fluffy, then mix in the
vanilla. Gradually add the flour mixture and mix until just
combined. Form the dough into a ball, then divide into 2 disks.
Wrap each in plastic wrap and freeze for 40 minutes.
2 Preheat the oven to 350°. Line a baking sheet with
parchment paper. Roll out the dough to a 1⁄8-inch thickness
and cut out, using a 2-inch cookie cutter. Place cookies about
1 inch apart on the prepared baking sheet. Bake until firm
around the edges, 12 to 15 minutes. Let cool in the pan for
5 minutes, then transfer to a wire rack to cool completely.
3 Using a double boiler or a metal bowl set over a pot of
simmering water, melt together the chocolate chips and
shortening until smooth. Remove from the heat and stir in the
4 Line a cooled baking sheet with parchment paper. Using
two forks, dip each cookie into the chocolate coating, turning
to coat completely. Tap the fork gently on the rim of the pan
to remove any excess coating. Place the cookies on the baking
sheet. Refrigerate until set, 1 to 2 hours.
Peanut Butter Patties/
Peanut Butter Sandwich/
(Source: Girl Scouts of the
United States of America)