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1
On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
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2
FOOD PROCESSOR METHOD---------------------.
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3
Grind almonds and sugar in a food processor until very fine.
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4
Cut butter into 16 chunks, with the processor add butter a chunk at a time.
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5
Process until creamy.
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6
Scrape down bowl.
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7
Add egg and extract, process until mixed, scrape down bowl.
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8
Add flour and salt, pulse until just combined.
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9
Scrape into a bowl.
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10
ELECTRIC MIXER METHOD--------------------------u00b0- .
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11
Whisk flour and salt in a medium bowl.
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12
Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
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13
Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
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14
In a second medium bowl cream butter, sugar until very light and fluffy.
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15
Add almonds, beat until well combined.
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16
Lightly beat egg and extracts, add to butter mixture, beat until just combined.
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17
Stir in flour and salt until just combined.
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18
BOTH METHODS---------------------.
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19
With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
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20
Decorate with colored sugar, etc.
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21
Preheat oven to 375u00b0F.
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22
Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
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23
Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
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24
Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
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25
Cool completely.
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26
FILLING----------------------.
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27
Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
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28
When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
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29
Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
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30
Do not over beat this mixture.
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31
Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
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32
Cover with second half to form a sandwich.
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33
Do about 10 at a time as the chocolate mixture will start to set up.
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34
Let cookies set for 2 hours for filling to set 100%.
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35
Store covered in an airtight container for about a month.
