4ouncessemisweet chocolate(melted and cooled to room temperature)
1cupbutter(softened)
6tablespoonspowdered sugar
½teaspoonespresso powder dissolved in 2 tablespoons water
1¾cupall-purpose flour
½cupcornstarch
blanched almonds
4-6ouncessemisweet chocolate for dipping
Instructions
Preheat oven to 375℉. Line baking sheets with parchment paper or baking mats.
In a mixing bowl, beat butter and powdered sugar until smooth. Beat in melted chocolate and espresso powder. Fold in flour and cornstarch.
Equip a star tip onto a piping bag and fill with batter. Pipe 2 ½ inch circles swirling from the center outward on the baking sheets leaving about 2 inches in between. Put a blanched almond in the center of each cookie.
Bake until cookies are just starting to brown, about 12-15 minutes. Let cool for 10 minutes on the pan then move to a wire cooling rack to cool completely.
Melt remaining chocolate and dip the bottom of each cookie. Place upside down until chocolate is set.