Chokladlagkakor

👩‍🍳 Gör så här

1. 1
   Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken.
2. 2
   Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
3. 3
   If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thiner and look like my photo above.
4. 4
   Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.
5. 5
   To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable.
6. 6
   Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.