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1
Place slivered almonds in processor and add 1/4 cup sugar.
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2
Grind almonds finely.
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3
Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended.
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4
Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt.
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5
Add ground-nut mixture and flour and beat until moist clumps form.
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6
Gather dough into 2 balls; flatten each ball into disk.
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7
Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
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8
Line 2 baking sheets with parchment paper.
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9
Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles.
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10
Peel off top sheet.
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11
Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies.
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12
If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm.
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13
Transfer cookies to prepared sheets, spacing 1/2 inch apart.
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14
Gather scraps and reroll dough, cutting out more cookies.
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15
Chill cookies on sheets 15 minutes before baking.
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16
Position racks in top third and bottom third of oven; preheat to 325F.
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17
Bake cookies 5 minutes.
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18
Reverse sheets and bake until cookies begin to color, about 6 minutes.
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19
Cool cookies on sheets 5 minutes.
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20
Transfer to racks; cool completely.
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21
Repeat with remaining dough.
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22
Bring cream to simmer in heavy medium saucepan.
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23
Remove from heat; add chocolate and whisk until melted and smooth.
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24
Let cool until thick but still spreadable, about 2 hours.
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25
Place half of cookies, bottom side up, on work surface.
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26
Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip.
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27
Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies.
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28
Top each with second cookie, bottom side down, pressing to adhere.
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29
Stir chocolate in top of double boiler over simmering water until smooth.
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30
Place almonds in small bowl.
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31
Dip end of 1 cookie in chocolate, then in almonds.
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32
Transfer to sheet of foil.
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33
Repeat with remaining cookies.
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34
Let stand until garnish is set.
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35
(Can be made 2 days ahead.
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36
Store airtight in refrigerator in single layers between sheets of waxed paper.
