Recipe

Lemon Cheese Cake/lemon Filling Recipe

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Ingredients

2 1/3 c Flour; divided
15 oz Chocolate, Swiss dark; coarsely sliced
2/3 c Sugar
1 Egg; chilled
1/2 ts Salt
3/4 c Almonds, sliced unblanched
1/3 c Sugar, confectioners
4 ts Vanilla extract
4 ts Lemon zest
1 c Butter, unsalted; chilled & cut into 1/2" cubes

Directions

Step #1 Make the cookie dough: Position a rack in the center of the oven & preheat to 375 F.
Step #2 Put three heavy, large ungreased baking sheets in the refrigerator.
Step #3 In a food processor/blender fitted with the metal chopping blade, process the almonds with 1 c of the flour for 3O to 45 seconds, or until the mixture is ground to a fine powder.
Step #4 Add the remaining 1 1/4 c plus 2 table- spoons flour; granulated sugar confectioners' sugar and salt.
Step #5 Process for 10 to 15 seconds, or until the mixture is thoroughly mixed.
Step #6 Evenly distribute the butter cubes in a circle around the chopping blade.
Step #7 Add the egg, vanilla & lemon zest.
Step #8 Process for 45 to 60 seconds, or until the mixture is creamy.
Step #9 (Make sure that the butter is completely mixed into the batter.
Step #10 ) Fill a pastry bag fitted with a closed star tip (such as Ateco #6) with one-fourth of the cookie dough.
Step #11 (Slightly open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.
Step #12 ) Remove a chilled baking sheet from the refrigerator.
Step #13 Starting at the left-hand side of the midsection of the baking sheet, pipe 1 1/2-inch long "cats' paws" about 2 inches apart, across the center of the baking sheet.
Step #14 (This will enable you to pipe straight & even lines across the baking sheet.
Step #15 ) Continue piping until the bottom half of the baking sheet is covered with piped cookies.
Step #16 Turn the baking sheet 180 degrees & continue piping cats' paws onto the other half of the baking sheet.
Step #17 put in the fridge the baking sheet for 10 to 15 mins, or until the piped cookie dough is firm.
Step #18 Pipe the rest of the cookie dough onto the remaining chilled baking sheets & put in the fridge.
Step #19 Bake the cookies one baking sheet at a time for 12 to 15 mins, or until lightly browned.
Step #20 Turn the baking sheet halfway through baking for even browning.
Step #21 Using a metal pancake spatula, as soon as possible transfer the cookies to wire racks to cool.
Step #22 Assemble the cookies: Melt the dark chocolate according to the melting instructions in the Chocolate Key OR temper the chocolate following the tempering instructions on page 72.
Step #23 Scrape the chocolate mixture into a small heatproof bowl.
Step #24 Place the bowl of chocolate over a smaller bowl of warm (86 F to 90 F) water.
Step #25 Using a small metal cake spatula, coat the flat side of half of the cookies with a thin layer of melted or tempered chocolate.
Step #26 Top each chocolate-coated cookie half with a second cookie.
Step #27 Place the cookies on a waxed paper-lined baking sheet & put in the fridge for 5 to 10 mins or until the chocolate is set.
Step #28 Dip the pointed tips of the cookies halfway into the melted or tempered chocolate.
Step #29 Place the cookies back onto the waxed paper-lined baking sheet & put in the fridge 5 to 10 mins, or until the chocolate is set.
Step #30 Store the cookies dipped in melted chocolate in a airtight container in the refrig- erator for up to two weeks.
Step #31 The cookies filled with tempered chocolate may be stored in an airtight container at about room temp for up to three weeks.
Step #32 YIELD: Approximately 35 cookies PREPARATION: 1 1/2 hr plus baking, chilling & cooling times.
Step #33 FROM: Sallie (Austin) Krebs : (Cooking In Rockford 815-282-9248 HST (1:2210/518.
Step #34 0)).
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Lemon Cheese Cake/lemon Filling Recipe

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