准备

做饼干

• 用羊皮纸或更好的烤盘或更多大的有框烤盘或更好的行不粘烤垫，例如silpat。
• Combine the almond flour and confectioners’ sugar in a food processor and pulse for 1minute. Sift the mixture through a fine-mesh strainer into a large bowl.
• 将蛋清放入立式搅拌机或搅拌碗中的碗中。将那个碗放入一个充满热水的碗中，将蛋清加热到90°F至100°F之间。加入牙垢奶油。从水中取出碗。使用立式搅拌机上的搅拌附件或使用手动搅拌机，以中速度搅拌蛋清，直到停止搅拌机并抬起搅拌器时，峰值峰值。混合器运行后，慢慢加入砂糖，继续鞭打白色直至有光泽。如果添加食用色素，则添加到1/2茶匙。现在，短暂地跳动以结合起来。
• 添加杏仁粉混合物和使用large silicone spatula to fold it in until fully incorporated. Continue folding until batter dropped from the spatula sinks back into the batter as it levels itself; this will take at least a few minutes, and the batter’s volume will decrease.
• Transfer the batter to a large pastry bag fitted with a 1/2-inch plain tip. Pipe 2-inch circles spaced about 1 inch apart on the sheets. Rap the baking sheet against the counter a couple of times to pop any air bubbles and to flatten any peaks. Let sit at room temperature until no longer tacky; you should be able to touch them with a finger and leave no mark, 30 to 60 minutes.

• Position racks in the top and bottom thirds of the oven, and heat to 300°F. (If you have a convection oven, you’ll get the best results by setting the oven to 250°F on low convection.) Bake for 15 to 16 minutes on convection or 16 to 17 minutes in a regular oven, rotating the sheets and swapping their positions. The color won’t change, but they should have a nice “foot” and glossy tops. Transfer the baking sheets to racks and cool completely. Using an offset spatula, gently remove the cookies.

Make the filling

• In a 4-quart saucepan, whisk the cream and corn syrup over medium heat, swirling the pan a few times, until bubbles start to form around the edge, about 2 minutes. Remove from the heat, add the chocolate, and let sit for 30seconds. Slowly whisk the mixture until the chocolate is melted and smooth. Add the peppermint extract and whisk to combine. Let cool to room temperature, then cover and refrigerate the filling for up to 2 hours to firm up a bit before piping.
• Using a piping bag fitted with a 1/2-inch plain tip, pipe about 1 Tbs. of the filling onto the flat sides of half of the cookies. Top with another cookie of the same size to make a sandwich. Roll the cookies on their edge in the crushed candies so that the candy pieces adhere to the chocolate, sprinkling more on the chocolate, if necessary.
• Store the cookies in an airtight container at room temperature for up to 2 days.