2/3 cup butter, softened
1 cup granulated sugar
1 1/2 tsp finely grated lemon peel
1 tsp vanilla
1 cup ground almonds
1 cup all-purpose flour
3 oz. semisweet chocolate, coarsely chopped
In bowl, beat together butter, sugar, lemon rind and vanilla until very light. Beat in almonds; beat in flour to make crumbly mixture. Lightly squeeze dough into ball.
Shape level teaspoonfuls (5 mL) of dough into balls. Place about 1 1/2-inches (4 cm) apart on parchment paper-lined or lightly greased baking sheets; flatten slightly with palm. Bake in 350 F (180 C) oven for 12 to 15 minutes or just until lightly golden. Let cool completely on baking sheets on rack.
Meanwhile, in top of double boiler over hot (not boiling) water, melt chocolate. Spread over underside of one of the cookies; sandwich with another cookie. Repeat with remaining cookies. Makes 4 dozen cookies.
Source: Canadian Living Best Muffins & More, 1994