Almond Sandwich Cookies with Dark Chocolate Ganache Draft

How I make it

Cookies

1. In a food processor fitted with the steel blade, pulse the flour, almonds, butter, powdered sugar, salt and vanilla until crumbly.

2. Add the yolks and amaretto and process just until a dough forms.

3. Gather the dough by hand and flatten it into a disk about ⅜ inch (1 cm) thick. Wrap in plastic wrap and chill for about 1 hour.

4. Preheat the oven to 340°F (170°C).

5. Roll the dough out to about ⅛ inch (3-4 mm) thick and cut out rounds. Arrange on a baking sheet lined with parchment paper, leaving space between them.

6. Sprinkle the cookies with a little demerara sugar.

7. Bake for 9-13 minutes, until golden and set. Cool completely.

Ganache and assembly

1. Chop the chocolate or break it into pieces and put it in a medium bowl.

2. In a small saucepan, bring the cream and honey just to a boil.

3. Pour the cream over the chocolate, wait about a minute, then stir until the ganache is rich and glossy.

4. Let the ganache cool at room temperature for about 3 hours, until set.

5. Once set, stir the ganache well until creamy and smooth.

6. With a teaspoon, spread ganache on half the cookies and top each with another cookie to make sandwiches.