Noche Buena (Christmas Eve) Chocolate Sandwich Cookies

Step 1

With a rack in the middle, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2

Pulse the almonds in a mini food processor or nut grinder until you have almond meal. Combine the flour, cocoa, salt, and cayenne powder in a bowl.

Step 3

In the bowl of a stand mixer, using the paddle attachment, beat the butter and sugar on medium high until fluffy and very pale. Add the melted and cooled chocolate, egg yolks, liqueur, and vanilla and beat until mixed in.

Step 4

Reduce the mixer speed to low, and add the flour mixture in three parts, beating between each addition until just incorporated.

Step 5

With a bench knife, divide the dough in half, and cover one of the halves with plastic wrap.

Step 6

Divide the other half into four equal pieces, and then divide each quarter into five equal pieces. Roll each piece into a ball with your hands, and space all twenty on one of the paper lined baking sheets. Sprinkle the tops with the almond meal, and gently press the tops of the balls so that the almonds will stick.

Step 7

Bake the sheet for 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool, at least 40 minutes.

Step 8

While the first sheet of cookies are baking, repeat the same process with the rest of the dough. When the first baking sheet is finished baking, bake the second sheet of cookies.

Step 9

When the cookies have cooled completely, spread about 1/2 teaspoon of dulce del leche on the bottom of one of the cookies, and top with a second cookie to form a sandwich. Cookies can be kept in an airtight container for up to 5 days.