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1
For cookies: Blend flour, sugar and salt in processor.
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2
Cut in butter until coats meal forms, using on/off turns.
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3
Add yolk, vanilla and almond extract.
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4
Process until mixture gathers together.
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5
Form dough into 1 inch diameter log on plastic wrap.
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6
Wrap tightly and refrigerate until well chilled, about 3 hours.
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7
(Can be prepared 2 days ahead.)
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8
Set rack in lowest position of oven and preheat to 350F (180C) Butter 1 3/4x 3/4 inch round tartlet pans, Cut dough into scant 1/4 inch-thick slices.
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9
Press one slice into each pan.
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10
Arrange cookie cups on baking sheet.
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11
Bake until golden brown, about 15 minutes.
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12
Cool 15 minutes on rack.
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13
Gently remove cookies from pans and cool completely on rack.
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14
(Can be prepared 1 day ahead, Store in airtight container.)
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15
For filling: Using fork, mash almond paste into cream in heavy medium skillet.
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16
Add chocolate.
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17
Stir over low heat until chocolate melts.
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18
Remove from heat.
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19
Mix in butter 1 tablespoon at a time.
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20
Stir until lukewarm.
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21
Mix in amaretto and vanilla.
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22
Cover filling with paper towel and plastic wrap.
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23
Refrigerate until just firm, about 1 hour.
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24
Spoon filling into pastry bag fitted with medium star tip (no.6).
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25
Pipe filling into crusts 3 inch above rims.
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26
Reftigerate at least 1 1/2 hours.
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27
(Can be prepared 6 hours ahead.)
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28
Serve chilled.
