1/4 c. blanched almonds
2 sticks unsalted butter (8 oz.), cut into 16 equal parts
1/2 c. confectioners sugar
2 c. unbleached all-purpose flour
1/8 tsp. salt
1 tsp. pure almond extract
1 recipe chocolate almond filling

Preheat oven to 350 degrees. Spread the almonds on a baking sheet and bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven and let it cool. Use the metal blade of a food processor to chop the almonds. Reserve. Process the butter and sugar until smooth and creamy, about 20 seconds. Add the flour, salt and almond extract and pulse 8 to 10 times or until well mixed. Preheat the oven to 350 degrees. Roll a rounded half teaspoon of dough at a time into a ball the size of a marble. Place about 1 1/2 inches apart on ungreased baking sheet. Bake the cookies in the center of the preheated oven until firm but not brown, 10 to 12 minutes. Place them on a wire rack to cool. Spread about 1/2 teaspoon of the filling on the bottom of one cookie. Place another cookie bottom side down on the filling and press lightly. Roll the chocolate edge of the cookie in the reserved chopped almonds. Makes 4 dozen cookies.

CHOCOLATE ALMOND FILLING:

3 oz. semi-sweet good quality baking chocolate, broken into 1 inch pieces
2 tbsp. butter
2 tbsp. heavy cream
1/2 tsp. pure almond extract
Pinch of salt
1 c. confectioners sugar

Use metal blade to process the chocolate for about 1 minute or until finely chopped. Bring butter and cream to a boil in a 1 quart saucepan. With the motor running pour the hot butter cream mixture through the feed tube and process for 15 seconds or until the chocolate is smooth. Add the remaining ingredients and pulse 4 to 6 times to combine. Makes 1 cup.