2 Cups All Purpose Flour, Sifted
1 Cup Ground Almonds
1 Cup Butter, Chilled
1/2 Cup Sugar
1/2 Cup Apricot Jam
4 Ounces (4 Squares) Semisweet Chocolate
1 Tbsp Butter
1/4 Cup Almond Halves
Combine the flour and ground almonds in a bowl. Slice the cold butter into the flour mixture until it resembles coarse meal. Add the sugar. Knead until well blended. Chill for 30 minutes before rolling.
Roll the dough between two sheets of waxed paper to 1/8 inch thickness. Using a 1-1/2 inch cookie cutter; cut out the rounds and place about an inch apart on an ungreased cookie sheet.
Bake in a 350 degree F oven for 8-10 minutes, or until golden brown. Cool on pans for 5 minutes before removing to wire racks to finish cooling.
Met the chocolate and the butter in a microwave dish until chocolate is melted about 2 minutes, stirring to blend.
Spread 1 cookie with apricot jam and top with another cookie to make a sandwich. Coat the top with chocolate and garnish with an almond half.