Chocolate-almond sandwiches

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE-ALMOND SANDWICHES
  Categories: Cookies, Chocolate, Candies
       Yield: 28 Servings
  
 ----------------------------COCOA-ALMOND COOKIES----------------------------
     3/4 c  Whole blanched almonds
            (about 4 ozs)
     3/4 c  Sugar
   1 3/4 c  All-purpose flour
       3 ts Unsweetened Dutch-process
            Cocoa powder
       1 ts Baking powder
       1 c  (8 ozs) unsalted butter,
            Slightly softened
 
 --------------------------WHITE CHOCOLATE GANACHE--------------------------
       6 oz Fine-quality white chocolate
            Very finely chopped
     1/2 c  Whipping cream
  
   Cookies---- Grind almonds with sugar in food processor to a fine powder.
   Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a
   large bowl. Add almond mixture; beat until smooth and fluffy. Using a
   wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir
   until it comes together. Divide dough in half. Spoon each half onto a sheet
   of waxed paper. Roll in a log, about 1.1/2 inches in diameter. Wrap in
   waxed paper. Refrigerate 2 hours. Roll each log again to an even round
   shape. Refrigerate 4 hours or until firm.
   
   Position rack in center of oven and preheat to 375^. Cut each log in about
   1/4 inch thick slices with a thin sharp knife. Put slices on ungreased
   baking sheet, about 1.1/2 inches apart. Bake 10 to 11 minutes or until
   cookies are just set; they burn easily on the bottom. Carefully transfer to
   racks with a metal spatula; cool completely.
   
   Ganache------ Put white chocolate in a small bowl. Bring cream to a full
   boil in a small heavy saucepan. Pour over chocolate all at once. Stir with
   a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30
   minutes, stirring occasionally with whisk, until cold and thick, but not
   set. Whip mixture at high speed 3 minutes or until lighter in color and
   thickened.
   
   Spread about 2 teaspoons ganache on flat sides of half the cookies.
   Sandwich each with a flat side of a second cookie, choosing cookies of the
   same size to put together. Refrigerate 15 minutes to set before serving.
   Cookies can be kept, covered, 1 week in the refrigerator. Serve at room
   temperature.
   
   Makes 28 cookie sandwiches.
   
   White chocolate ganache is the filling of these thin, extra- crisp,
   cocoa-almond cookies. The cookies are easy to shape - the dough is simply
   formed into cylinders and sliced.
   
   Source: Sensational Chocolate Posted by Cookie-Lady
     10/15 mm by Cuz
  
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