2/3 cup butter, softened
1/2 cup Confectioner's sugar
1 egg yolk
1/2 tsp. almond extract
1 cup almonds, ground
1-1/2 cups all purpose flour
2 oz. semi-sweet chocolate
Recipe
Cream together the butter & sugar with an electric mixer until light & fluffy. Add the egg yolk, almond extract, ground almonds and flour until a consistent cookie dough is formed. Refrigerate the cookie dough until firm, at least 2 hours.
Preheat oven to 325.
Break off small pieces of the cookie dough and roll into evenly shaped balls. Provide plenty of space between them on the baking sheets as they spread while baking. Form at least 40 balls of dough.
Bake the cookies for about 20 min or until golden. Let the cookies cool completely on paper or wire rack. When cool, melt the chocolate in small bowl placed in a saucepan half filled with water.
Spoon a small portion of the warm chocolate on the BOTTOM of one cookie and press the BOTTOM of another cookie into the other side of the chocolate. Let cool to set before serving.