Active time:30 min. Total time: 1 hour
Yield: Makes about 32 sandwich cookies
This cookie has a lot going on in the best possible way. The melt-in-your-mouth, toffee-like cookie is accented by creamy chocolate and pops of salinity from sea salt. If you prefer dark chocolate over semisweet, melt and drizzle that instead. You can also use chopped pistachios, walnuts, or peanuts instead of almonds. These cookies will spread out as you bake, so keep them small—other ways they’ll be too thin.
- 1/2 cup (4 oz.) unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 cup blanched almond flour
- 1 tablespoon heavy cream
- 1/2 cup sliced almonds
- 1/3 cup sesame seeds
- 2 teaspoons finely chopped crystallized ginger
- 1 teaspoon vanilla extract
- 2(4-oz.) semisweet chocolate baking bars, chopped
- Flaky sea salt
How to Make It
Preheat oven to 350°F. Line 3 baking sheet with parchment paper. Melt butter in a medium saucepan over medium. Add brown sugar, almond flour, and cream. Increase heat to medium-high; cook, whisking constantly, until sugar dissolves, ingredients are completely combined, and mixture comes to a simmer, 2 to 3 minutes. Remove from heat. Stir in sliced almonds, sesame seeds, ginger, and vanilla until combined.
Drop cookies by the teaspoonful, spaced 3 inches apart, onto prepared baking sheets (cookies will spread as they bake). Bake in 3 batches in preheated oven until cookies are golden and centers are bubbly, 5 to 7 minutes. Let cool on wire racks until completely cooled, about 15 minutes.
Microwave chocolate in a microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds.
Flip 1 cooled cookie upside down; spread about 1 teaspoon melted chocolate to edges of cookie, and top with another cookie (to make 1 sandwich cookie). Repeat process using remaining cookies. Drizzle any remaining chocolate on tops of cookies. Garnish with sea salt.
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