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1
In a food processor, process the almonds with 3 Tbl sugar until the almonds are finely ground.
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2
Set aside.
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3
Sift flour, baking powder and salt together.
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4
In a mixer with a paddle attachment, beat the butter and remaining 3/4 cup of sugar until mixture is light in color and texture- at least 3 minutes.
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5
Beat in the egg and almond extract, then the almond mixture.
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6
On low speed, gradually beat in the flour mixture just until smooth.
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7
Cover the dough with plastic wrap.
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8
Refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days.
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9
Preheat oven to 350.
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10
Line sheet pan with parchment.
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11
Using a teaspoon, portion the dough into 80 pieces.
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12
Roll pieces into balls between the palms of your hands.
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13
Place the balls about 1 1/2 inches apart on the sheetpans.
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14
Do not crowd.
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15
Bake until cookies are lightly browned all over- about 10-12 minutes.
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16
Cool on sheet pan for 3 minutes, then transfer cookies to cooling racks to cool completely.
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17
Melt chocolate in a double boiler over simmering water.
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18
Using a small icing spatula, spread about 1/2 teaspoon on the underside of a cookie, the sandwich with another cookie.
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19
Refrigerate briefly to set chocolate.
