These delicious Italian cookies are perfect with a cup of coffee.
10 tbsp butter, softened
1/2 cup sugar
1 egg yolk
1/2 tsp almond extract
1 cup ground almonds
1 1/2 cups all-purpose flour
2 oz semisweet chocolate
In a large mixing bowl beat butter with sugar until fluffy. Add the egg yolk, almond extract, ground almonds, and flour. Beat until combined, scraping sides of the bowl occasionally. Chill the dough for 2 hours.
Preheat oven to 325 degrees F.
Roll dough into 1-inch balls with your hands. Place the balls 1 inch apart on a baking sheet. Bake for 20 minutes or until golden brown. Let stand on the baking sheet for 2 minutes. Transfer to a wire rack and let cool.
Melt the chocolate. Spread about 1 tsp of the chocolate on the flat sides of half of the cookies. Top with remaining cookies, flat side down. Let stand until chocolate is set.
Adapted from 500 BEST-EVER RECIPES:CHOCOLATE by Felicity Forster