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1
For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
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2
Whisk together the flour, baking powder and salt in a medium bowl and set aside.
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3
Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer).
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4
Beat on medium-high speed until smooth and combined.
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5
Scrape down the sides of the bowl.
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6
Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes.
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7
Add the egg and vanilla and beat until combined.
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8
Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
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9
Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
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10
Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture.
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11
Space the balls about 2 inches apart on the prepared baking sheets.
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12
Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
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13
Use the rounded side of a teaspoon to make an indentation in the center of each cookie.
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14
Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
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15
For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth.
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16
Let cool completely at room temperature.
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17
Fill a pastry bag fitted with a medium star tip with the chocolate ganache.
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18
Pipe about 1 teaspoon of the ganache into the center of each cookie.
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19
Serve, or refrigerate in an airtight container for up to 3 days.
