Yield: About 3 dozen
1 cup frozen oil (see note)
1 cup confectioners’ sugar
2 cups potato starch
2 cups almond flour
1 teaspoon vanilla sugar
10.5 oz. baking chocolate
3 tablespoons oil
1 cup walnut nibs
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, cream together 1 cup frozen oil, confectioners’ sugar, potato starch, almond flour, and vanilla sugar until a smooth dough is formed. Wrap in parchment paper and place in the freezer for 30 minutes.
Cut the dough into four equal parts. Working with one portion of the dough at a time, roll out into a long rope, about ½ inch thick. Cut the rope into 3-inch-long pieces. Place on the prepared baking sheet, leaving ½ inch between cookies.
Bake for 12–15 minutes, until lightly browned. Set aside to cool.
In a pot, melt chocolate with 3 tablespoons oil over low heat, stirring until smooth. Transfer the melted chocolate to a shallow dish. Add the walnuts to a second shallow dish.
Dip the tips of the ladyfingers in the chocolate and then the walnuts. Set aside until the chocolate hardens.
To read more, subscribe to Ami
