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1
For cookies: Blend flour, sugar and salt in processor.
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2
Cut in butter till coats meal forms, using on/off turns.
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3
Add in yolk, vanilla and almond extract.
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4
Process till mix gathers together.
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5
Form dough into I-inch-diameter log on plastic wrap.
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6
Wrap tightly and chill till well chilled, about 3 hrs.
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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 Butter 1 3/4x3/4-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 c. on baking sheet.
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11
Bake till golden, about 15 min.
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12
Cold 15 min on rack.
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13
Gently remove cookies from pans and cold 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 in chocolate.
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17
Stir over low heat till chocolate melts.
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18
Remove from heat.
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19
Fold in butter 1 Tbsp.
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20
at a time.
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21
Stir till lukewarm.
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22
Fold in amaretto and vanilla.
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23
Cover filling with paper towel and plastic wrap.
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24
Chill till just hard, about 1 hour.
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25
Spoon filling into pastry bag fitted with medium star tip (no.6).
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26
Pipe filling into crusts 3 inch above rims.
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27
Reftigerate at least 11/2 hrs.
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28
(Can be prepared 6 hrs ahead.)
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29
Serve chilled.
