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1
In small bowl, stir together flour and cocoa powder; set aside.
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2
In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
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3
Add sugar and vanilla.
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4
Beat until light and fluffy, scraping side of bowl occasionally.
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5
Beat in almonds.
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6
Beat in flour mixture just until mixture is combined.
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7
Cover; chill dough about 1 hour or until easy to handle.
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8
Preheat oven to 350.
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9
Line a cookie sheet with parchment paper or foil; set aside.
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10
Shape dough into 1-inch balls Place balls about 2 inches apart on prepared cookie sheet.
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11
Press each ball to flatten slightly.
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12
Bake in preheated oven for 12 to 15 minutes or until firm.
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13
Cool on cookie sheet on wire rack.
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14
Remove cooled cookies from cookie sheet.
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15
Spread about 1 teaspoon of Earl Grey Ganache on the flat side of each of half of the cookies.
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16
Top with remaining cookies, flat sides down.
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17
To make Earl Grey Ganache: In a small saucepan, bring 1/3 C whipping cream to boiling.
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18
Remove from heat.
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19
Add tea bags or tea ball, cover and let stand for 15 minutes.
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20
Remove tea bags or ball from cream.
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21
Squeeze tea bags well or press tea leaves in ball with the back of a spoon to release any liquid.
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22
Return cream to boiling and then remove from heat.
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23
Immediately add 4 ounces finely chopped milk chocolate and stir until chocolate melts and mixture is shiny and smooth.
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24
Cool mixture to room temperature before using.
