Total Calories: 97
1 In a large bowl, sift together the flour, cocoa, and salt.
2 In a large bowl, with an electric mixer at medium speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the vanilla. Stir in the dry ingredients and the almonds until blended, about 1 minute more. Cover with plastic and chill in the refrigerator 1 hour up to overnight.
3 Preheat the oven to 350°F. Have ready 2 ungreased baking sheets. Roll teaspoonfuls of the dough into 3/4-inch balls. Place the balls 1 inch apart on the baking sheets. With your fingers, press the balls to flatten them slightly. Bake the cookies until firm but not browned, 10 to 12 minutes. Have ready 2 large cooling racks.
4 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the racks to cool completely.
5 Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate and the butter in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth. Stir in the almonds.
6 Spread a small amount of the filling mixture on the bottom of one cookie. Place a second cookie bottom-side down on the filling and press together lightly. Place the cookies on a wire rack until the filling is set. Repeat with the remaining cookies and filling. Store in an airtight container in the refrigerator up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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