Countdown to thanksgiving - day 2

Ingredients

• 2/3 cup all-purpose flour
• 2 tablespoons Dutch-process unsweetened cocoa powder
• 3/4 cup butter, softened
• 1 cup sugar
• 3/4 teaspoon vanilla
• 1-1/2 cups finely ground blanched almonds
• Earl Grey Ganache

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Preparation

• In a small bowl, stir together flour and cocoa powder; set aside.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover and chill dough about 1 hour or until it is easy to handle.
• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.
• Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of the Earl Grey Ganache on the flat side of each of half of the cookies. Top with the remaining cookies, flat sides down.
  
• Earl Grey Ganache: In a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags (or a tea ball containing 4 teaspoons of loose Earl Grey tea). Cover and let stand for 15 minutes. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.
• Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.