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1
For the cookies: Combine the butter and sugars in the bowl of stand mixer or hand-held electric mixer.
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2
Beat on low speed to combine, then on high speed for 5 to 7 minutes, until light and fluffy.
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3
Whisk together the flour, ground almonds and salt in a separate bowl.
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4
Add the vanilla and almond extracts to the butter-sugar mixture.
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5
Beat on medium speed, then reduce the speed to low and gradually add the flour-almond mixture just until incorporated; do not overmix the dough.
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6
Wrap the dough in wax paper or place it in a large resealable plastic food storage bag and flatten it out.
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7
Refrigerate for 1 hour.
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8
If the dough is chilled longer, let it sit at room temperature for 15 minutes before rolling it out.
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9
Preheat the oven to 350 degrees.
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10
Have 2 ungreased baking sheets at hand and a 3-inch-round cookie cutter.
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11
Lightly flour a work surface.
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12
Roll out the dough to thickness of 1/4 inch.
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13
(You can do this in batches, keeping the unworked portion refrigerated.)
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14
Use the 3-inch round cookie cutter for the cookies; repeat as needed to make 30 rounds of dough.
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15
The cookies will not spread so you can place them close together.
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16
Bake one sheet at a time in the middle of the oven for about 13 minutes.
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17
The cookies will not appear browned.
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18
For a nuttier, browned butter flavor, bake the cookies for a few extra minutes; watch them carefully.
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19
Let cool on the baking sheet for about 15 minutes before transferring to a wire rack to cool completely.
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20
To assemble: Invert half of the cookies on the work surface.
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21
Spoon 2 tablespoons of the dulce de leche on each upturned cookie.
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22
The filling will spread as it sits, but you can smooth it to the edges if it is very thick.
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23
Be gentle when spreading.
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24
Too much pressure on the delicate cookies will break them.
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25
Top with the remaining cookies to form cookie sandwiches.
