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1
For the cookies:
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2
Position rack in center of oven; preheat to 350F.
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3
Line a large baking sheet with parchment paper or a nonstick baking mat.
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4
Process almonds in a blender in 2 batches until finely ground.
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5
Transfer to a large bowl and add flour, butter, sugar and salt.
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6
Knead the mixture with your hands until well blended.
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7
Gather the dough into a ball; divide it into 2 portions.
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8
Working with one portion at one time, roll the dough between 2 sheets of wax paper until 18 inch thick.
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9
Cut out cookies using a 2-inch circular cookie cutter.
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10
Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet.
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11
(If you like, cut out the centers of half the cookies using a 1-inch any kind of shape cutter.)
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12
Gather the scraps, reroll and continue cutting out cookies until the dough is finished.
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13
Then the second portion of dough.
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14
Bake the cookies, one batch at one time, until puffed and beginning to color, 10 minutes.
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15
Cool on the pans for 3 minutes before transferring to a wire rack.
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16
For the filling and glazing cookies:
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17
Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
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18
Melt chocolate and 1 tablespoon butter in a double boiler over hot water.
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19
Change the heat to the low temperature to keep the chocolate melted; stir in milk and corn syrup until smooth.
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20
Line 2 or 3 baking sheets with wax paper.
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21
Dip each sandwich cookie halfway into the chocolate, then place on the wax paper.
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22
When all the cookies are dipped, refrigerate until the chocolate has set, at least 1 hour or longer.
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23
Serve.
