1 c. hazelnuts, sliced
1 c. flour
1/3 c. sugar
1/2 c. butter, softened
1/4 tsp. almond extract
Ice water
Whole hazelnuts
Chocolate butter fill, recipe follows
Chocolate frosting, recipe follows

Toast 1 cup hazelnuts for about 20 minutes in a 250 degree oven. Cool and grind, reserving a few whole nuts for decorating. Sift flour and sugar into bowl; stir in nuts. With pastry blender cut in butter; sprinkle with ice water and extract until dough holds together. Form into a ball, wrap in waxed paper and chill for 1 to 2 hours.

When ready to bake, roll out dough on floured surface to 1/8 inch thickness. Cut into 2 inch rounds, using a scalloped cutter if you have one. Place on an ungreased baking sheet and bake at 375 degrees for 7 to 10 minutes, only until light golden.

NOTE: Have filling and frosting ready before baking the cookies as they should be frosted while warm.

CHOCOLATE BUTTER FILLING:

2 tbsp. butter
1/3 c. confectioners sugar, sifted
1 (1 oz.) square chocolate, melted and cooled
1/4 tsp. almond extract

Cream butter with confectioners sugar. Blend in chocolate; add almond extract. Spread filling between 2 cookies, bottoms together.

NOTE: If you prefer, you may substitute raspberry, cherry or strawberry jelly or jam for the filling.

CHOCOLATE FROSTING:

1 tbsp. butter
1/3 c. confectioners sugar, sifted
1 egg yolk
1 (1 oz.) square chocolate, melted and cooled
1/2 tsp. almond extract

Cream butter with confectioners sugar. Add egg yolk, chocolate and almond extract. Spread top of cookies with frosting and sprinkle with a few sliced reserved nuts. Press nuts down lightly to anchor them to the frosting.