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1
For the cookies: Preheat the oven to 350 degrees F.
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2
In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer).
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3
Add the almond extract.
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4
Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice.
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5
Remove the bowl from the mixer and use a spatula to mix in the dry ingredients.
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6
Stir until blended.
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7
Stir in the nuts.
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8
Roll the dough into small balls and gently flatten them onto a baking sheet.
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9
They do not spread a lot, but leave some room in between them just in case.
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10
Bake in the oven until light brown, 8 to 10 minutes.
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11
Set aside to cool slightly before serving.
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12
For the ice cream sandwiches: Preheat the oven to 350 degrees F.
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13
Arrange the almonds in a single layer on a baking sheet.
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14
Place in the oven and cook until golden brown, 5 to 8 minutes.
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15
Remove from the oven and set aside to cool.
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16
(Alternatively, you can also brown the almonds in a large pan over medium-high heat).
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17
Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up.
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18
Fold in the almonds and grated chocolate.
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19
Spread between 2 cookies.
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20
Cook's Note: If making ice cream sandwiches, make the cookies a little thicker and larger.
