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1
Make filling: In a heatproof bowl set over a pan of simmering water, melt the chocolate.
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2
Remove from heat and allow to cool.
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3
Combine the sugar and the water in a small saucepan, and simmer until clear, about 5 minutes.
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4
Place egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes.
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5
Transfer bowl to the mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup.
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6
Raise speed to high, and continue beating until cool and fluffy, about 3 minutes.
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7
Reduce speed to medium; gradually beat in chocolate until fully combined, scraping down sides of bowl as necessary.
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8
Refrigerate until firm and cold, about 1 hour (or up to 1 week).
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9
Preheat oven to 350F.
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10
Line a baking sheet with a nonstick baking mat (such as Silpat).
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11
Make cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium speed until smooth.
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12
Add egg white, almond extract, and salt, and beat to combine.
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13
Transfer to a pastry bag fitted with a 1/4-inch tip (such as Ateco #12).
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14
Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inch between cookies.
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15
Bake until firm and golden around edges, about 12 minutes, rotating halfway through.
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16
Transfer cookies to a wire rack to cool completely.
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17
(Cookies can be stored in an airtight container up to 1 week.)
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18
Place cookies flat side down on a cooling rack.
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19
Transfer filling to a pastry bag fitted with a 1/4-inch tip (such as Ateco #11), and pipe a peaked mound on top of each cookie.
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20
Transfer to freezer until very firm, about 1 hour.
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21
Make coating: In a heatproof bowl set over a pan of simmering water, melt the chocolate.
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22
Stir in the shortening.
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23
Cool until barely warm.
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24
Remove cookies from freezer.
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25
Working quickly so the filling doesnt melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie.
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26
Place, filling side up, on cooling rack set over a baking sheet.
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27
Cookies can be refrigerated in airtight containers up to 4 days.
