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1.
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Position a rack in the center of the oven and preheat to 375F.
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Put three heavy, large ungreased baking sheets in the refrigerator 2.
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In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 30 to 45 seconds, or until the mixture is ground to a fine powder.
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Add the remaining 1-1/4 cups plus 2 tablespoons flour; granulated sugar confectioners' sugar and salt.
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Process for 10 to 15 seconds, or until the mixture is thoroughly blended.
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3.
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Evenly distribute the butter cubes in a circle around the chopping blade.
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Add the egg, vanilla and lemon zest.
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Process for 45 to 60 seconds, or until the mixture is creamy.
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(Make sure that the butter is completely blended into the batter) 4.
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Fill a pastry bag fitted with a closed star tip (such as Ateco #6) with 1/4 of the cookie dough.
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(Slightly open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.)
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5.
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Remove a chilled baking sheet from the refrigerator.
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Starting at the left-hand side of the midsection of the baking sheet, pipe 1-1/2-inch long cats' paws about 2-inches apart, across the center of the baking sheet.
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(This will enable you to pipe straight and even lines across the baking sheet.)
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Continue piping until the bottom half of the baking sheet is covered with piped cookies.
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Turn the baking sheet 180F and continue piping cats' paws onto the other half of the baking sheet.
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6.
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Refrigerate the baking sheet for 10 to 15 minutes, or until the piped cookie dough is firm.
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Pipe the rest of the cookie dough onto the remaining chilled baking sheets and refrigerate.
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7.
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Bake the cookies one baking sheet at a time for 12 to 15 minutes, or until lightly browned.
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Turn the baking sheet halfway through baking for even browning.
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Using a metal pancake spatula, immediately transfer the cookies to wire racks to cool.
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8.
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Melt the dark chocolate.
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Scrape the chocolate mixture into a small heatproof bowl.
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Place the bowl of chocolate over a smaller bowl of warm (86-90F) water.
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9.
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Using a small metal cake spatula, coat the flat side of half of the cookies with a thin layer of melted or tempered chocolate.
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Top each chocolate-coated cookie half with a second cookie.
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Place the cookies on a waxed paper-lined baking sheet and refrigerate for 5 to 10 minutes or until the chocolate is set.
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10.
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Dip the pointed tips of the cookies halfway into the melted or tempered chocolate.
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Place the cookies back onto the waxed paper-lined baking sheet and refrigerate 5 to 10 minutes, or until the chocolate is set.
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Store the cookies dipped in melted chocolate in an airtight container in the refrigerator for up to two weeks.
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The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks.
