Almond Chocolate Whoopie Pies
Nonstick spray and flour for pans
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 (7-ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
3 bars Ghirardelli Intense Dark 72% Cacao Twilight Delight Chocolate
1 1/4 cup heavy cream
1/3 cup chopped almonds
Preheat oven to 350°F.
Spray 2 muffin pans with nonstick spray; coat with flour and tap out excess.
Cream sugar and butter in a large bowl until fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time.
Stir together milk, almond extract and salt, and add to butter mixture. Mix flour and baking powder in small bowl; add to batter. Beat just until blended.
Spoon batter into 2 pans; they won't be very full. Bake 15-18 minutes, or until golden brown and a tester inserted into center of one comes out clean. Cool in pan on rack.
Chop chocolate and place in a medium bowl. Bring cream to a boil and pour over chocolate; let sit for 2 minutes, and then stir well. Let ganache firm up so that it's spreadable.
To assemble whoopie pies, sandwich 2 together as shown with ganache. Spread more ganache on top and sprinkle with almonds.
Calories 440.1; Fat 31.4 g; Sat Fat 15.5 g; Mono Fat 11.6 g; Poly Fat 2.469 g; Protein 5.753 g; Carb 39.3 g; Fiber 2.646 g; Cholesterol 105.9 mg; Sodium 101.1 mg; Calcium 83.4 mg; Potassium 209.8 mg;