---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sensational Chocolate-Almond Sandwiches
  Categories: Cookies
       Yield: 28 servings
  
            Cocoa-almond cookies:
     3/4 c  Whole blanched almonds; 4 oz
     3/4 c  Sugar
   1 3/4 c  All-purpose flour
       3 tb Unsweetened dutch processed
            -cocoa
       1 ts Baking powder
       8 oz Unsalted butter; soften
            -slightly
            White chocolate ganache:
       6 oz Fine-quality white c
            -hocoloate
            =(very finely chopped)
     1/2 c  Whipping cream
  
   Recipe by: Sensational Chocolate
        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. 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 intil 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.
  
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