Chocolate and Marshmallow Cookies

Instructions

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
2. In a bowl, combine the flour and salt. Set aside.
3. In another bowl, cream the butter with the brown sugar and cocoa powder with an electric mixer. With a wooden spoon, stir in the flour and salt.
4. For each cookie, use a floured hand to shape balls with 10 ml (2 teaspoons) of dough. Place on the baking sheet and flatten slightly to about 2.5-cm (1-inch) in diameter.
5. Bake for about 11 minutes. Right out of the oven, place a marshmallow half, cut side down, on each cookie. Cool completely.
6. In a bowl over a double boiler, melt the chocolate. Let it temper.
7. Pour about 5 ml (1 teaspoon) of chocolate over each marshmallow and make it drip down the sides. Top with a raspberry. Garnish with almonds. Refrigerate for about 15 minutes before serving. Store in an airtight container in the refrigerator.