How to make it

  • In a large mixing bowl, cream the butter, sugar, and vanilla until light and fluffy.
  • Combine the flour and almonds
  • Gradually add to the creamed mixture.
  • Shape into a 12 inch roll
  • Wrap in plastic wrap
  • Refrigerate for 4 hours or until firm
  • Unwrap the dough
  • Cut into 1/4 inch slices
  • Place 2 inches apart onto ungreased baking sheets
  • Bake at 350 F for 8-10 or until lightly browned
  • Remove to wire racks to cool
  • Spread 1 teaspoon jam on the bottom of half of the cookies
  • Top with the remaining cookies
  • Melt the chocolate
  • Dip the cookies halfway into the chocolate
  • Shake off the excess
  • Place on waxed paper until the chocolate is set

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