[Ingredients]
150g softened butter
115g caster sugar
1 egg yolk
1/2 teaspoon almond/vanilla essence
115g ground almonds (almond powder)
175g plain flour
[Filling]
50g dark chocolate (melted)
[Steps]
Cream butter and sugar with an electric mixer until light and fluffy.
Beat in egg yolk, almond essence, followed by ground almonds and flour until evenly mixed.
Chill for about 2 hours until firm.
Preheat oven to 160 degC (325 degF). Line baking sheets with parchment paper.
Break off small pieces of dough and roll into balls with your hands, making 40 altogether.
Place the balls on the baking sheets, spacing them out as they will spread in the oven.
Bake for 20 mins or until golden. Let cool in the baking sheet for a few mins. Transfer to cooling rack to cool.
Melt chocolate in a bowl over a pan of simmering water. Use it to sandwich the cookies in pairs, leave to set before serving.