Ingredients
Method
Chocolate-Almond Stuffing
- Line a plate/tray with parchment/butter paper and set aside.
- Soak almonds in hot water for 5-10 minutes.
- Drain hot water and rinse almonds with cold water to cool down immediately.
- Squeeze each almond with fingers to remove skin.
- With a knife split the almonds in half. Set aside
- Melt in a double boiler or microwave.
- Add cornflour to melted chocolate and mix well.
- Dip almonds one by one in chocolate and place it on parchment lined tray/plate.
- Place the tray/plate in refrigerator for 30 minutes for chocolate-almonds to set.
Cream Cheese Cookies
- In a large bowl mix cream cheese and butter with a mixer om medium speed till the mixture becomes light and fluffy.
- Sift in flour and make a sticky dough.
- Place the dough on a plastic wrap. Give the dough a square shape. Completely wrap it in plastic wrap.
- Place the dough in refrigerator for 1 hour.
- After 1 hour line a baking sheet/tray with parchment/butter paper.
- Divide the dough in to four equal parts. Take one part to work on and refrigerate the other three parts.
- Dust a plane surface and rolling pin with generous amount of powdered sugar.
- Place the dough on dusted surface and roll the dough in to a square or rectangle of 1/2 inch thickness.
- Cut it in to squares of 2 inches.
- Place these squares on parchment/butter paper lined tray.
- Place 1-2 chocolate-almonds on each square.
- Brush little water on two corners of square and use fingers to pinch them together.
- Preheat the oven to 180 ℃(350 ℉).
- After 10 minutes bake at 180 ℃(350 ℉) for 10-12 minutes or till the cookies achieve light golden colour.
- Remove from the baking sheet/tray and place them on wire rack to cool down.
- Roll them in powdered sugar before serving.