Cookie Ingredients:
113g softened unsalted butter
100g granulated sugar
½ vanilla bean, split lengthwise, seeds scraped and reserved
3 large egg whites (room temperature)
125g QUeen Milling Superfine White Rice Flour
1.5g kosher salt
chopped nuts of choice for garnish
Ganache Ingredients:
170g chopped chocolate of choice (we used 60% bittersweet chocolate)
180g heavy whipping cream
Directions:
Preheat oven to 400F. Line baking sheet with parchment paper.
In a bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar and reserved vanilla bean seeds at medium speed until creamy. (Approximately 3-4 minutes, stopping to scrape sides of bowl.) Reduce mixer to medium low and ad egg whites one at a time, beating well after each addition.
In separate bowl, sift together flour and salt three times. With mixer on low speed, gradually add flour mixture to butter mixture until combined.
Spoon batter into large pastry bag fitted with a medium round piping tip. Pipe batter onto prepared pan in straight lines about 3 inches long and ½ inch wide. Bake until edges are golden brown (10-12 minutes). Let cool.
Chocolate Ganache:
In medium heatproof bowl place chocolate.
In small saucepan, heat cream over medium high heat just until bubbles form around edges. DO NOT BOIL. Remove from heat and pour hot cream mixture over chocolate. Cover and let stand approximately 5 minutes and stir until chocolate is melted and mixture is smooth. Immediately dip cookies into ganache and garnish with chopped nuts.