Ingredients
½cupalmonds,slivered
3tbspgranulated sugar,plus more for rolling
1½cupsall purpose flour,spooned into measuring cup and leveled off
⅓cupdutch processed cocoa powder,unsweetened
¼tspbaking powder
½tspsalt,scant
1cupunsalted butter,(2 sticks) softened
1cupconfectioner’s sugar
2tspvanilla extract
1tbspdark rum,optional
¾cupheavy cream
8ozsemisweet chocolate
1tbspunsalted butter,softened
2tspdark rum,optional
Preparation
Place the almonds and 3 tablespoons of granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and confectioners’ sugar on medium speed for about 2 minutes until creamy and light.
Beat in the vanilla and rum, scraping down the sides of the bowl as necessary. Add the dry ingredients and beat on low speed until combined, then beat in the ground almond mixture.
Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle.
Preheat the oven to 325 degrees F and set 2 oven racks in the centermost positions. Line 2 baking sheets with parchment paper.
On a lightly floured work surface, cut the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about ¾-inch in diameter.
Cut each log into ½-inch pieces. Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on the prepared baking sheets, spacing about 1½-inches apart. Repeat with the remaining portions of dough.
Bake the cookies for 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top.
Pour the cream into a medium microwave-safe bowl. Microwave on high for about 1 minute until boiling. Add the chocolate and butter; let sit for 1 minute, then whisk until smooth and glossy.
Whisk in the rum, if using. Allow the ganache to cool, whisking it occasionally, for about 45 minutes until it is thickened enough to spread with a knife.
Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely.
Pair up the cookies according to size.
Turn 1 cookie upside down and, using a butter knife, spread 1 heaping teaspoon of the ganache onto the flat side.
Then place the bottom of the second cookie on the ganache to form a sandwich; the 2 round tops of the cookies should be facing outward. Repeat until all the cookies have been used.
Allow the ganache to firm up at room temperature for about 1 hour, then transfer the cookies to a serving plate.
Serve and enjoy.
