Preheat oven to 375F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor until smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. Press 1 almond onto each mound. Bake until cookies are golden brown, about 10 minutes. Let cookies rest on sheets until just cool to touch, about 5 minutes. Using spatula, transfer cookies to rack and cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.) Bring cream, butter and orange peel to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is smooth. Remove from heat and let ganache stand until thick but spreadable, about 20 minutes. Spread some ganache over flat side of 1 cookie. Sandwich with flat side of another cookie. Repeat with remaining cookies and ganache. (Can be prepared 2 days ahead. Cover and refrigerate in airtight container. Bring cookies to room temperature before serving.) Makes about 20 sandwich cookies. Bon Appetit November 1992
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|Serving Size: 1 Serving (1381g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 551 (16%)|
|Amt Per Serving||% DV|
|Total Fat 61.3g||82 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 20.6mg||6 %|
|Sodium 681mg||23 %|
|Potassium 1294mg||34 %|
|Total Carbohydrate 698.3g||205 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 688.7g|
|Protein 61.3g||88 %|
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Calories per serving: 3474
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