Ingredients for 1 servings:
1. 1 cup whole almond, toasted and cooled
2. 3/4 cup sugar, plus
3. 3 tablespoons sugar
4. 3/4 cup all-purpose flour
5. 1 teaspoon baking powder
6. 1/8 teaspoon salt
7. 8 tablespoons unsalted butter, softened
8. 1 large egg
9. 1/4 teaspoon almond extract
10. 4 ounces bittersweet chocolate

Directions:
1. In a food processor, process the almonds with 3 Tbl sugar until the almonds are finely ground.
2. Set aside.
3. Sift flour, baking powder and salt together.
4. In a mixer with a paddle attachment, beat the butter and remaining 3/4 cup of sugar until mixture is light in color and texture- at least 3 minutes.
5. Beat in the egg and almond extract, then the almond mixture.
6. On low speed, gradually beat in the flour mixture just until smooth.
7. Cover the dough with plastic wrap.
8. Refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days.
9. Preheat oven to 350.
10. Line sheet pan with parchment.
11. Using a teaspoon, portion the dough into 80 pieces.
12. Roll pieces into balls between the palms of your hands.
13. Place the balls about 1 1/2 inches apart on the sheetpans. Do not crowd.
14. Bake until cookies are lightly browned all over- about 10-12 minutes.
15. Cool on sheet pan for 3 minutes, then transfer cookies to cooling racks to cool completely.
16. Melt chocolate in a double boiler over simmering water.
17. Using a small icing spatula, spread about 1/2 teaspoon on the underside of a cookie, the sandwich with another cookie.
18. Refrigerate briefly to set chocolate.