ALMOND CHOCOLATE PRALINE CRISPS

FOR THE THE COOKIES:
8 tablespoons unsalted butter
1 1/4 cups chopped almonds
1/2 cup sugar
2 tablespoons all-purpose flour
3 tablespoons milk
1/4 teaspoon pure vanilla extract
FOR THE FILLING:
4 ounces bittersweet chocolate, melted

Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper (do not grease).

Melt the butter in a small saucepan over low heat. Then add the almonds, sugar, flour, milk, and vanilla. Bring the mixture to a simmer and remove from the heat. Allow it to sit for 5 to 10 minutes.

Drop the batter by teaspoons onto the prepared baking sheets, spacing them about 4 inches apart.

Bake until the cookies are deep golden, 7 to 8 minutes (watch carefully, they burn easily). Remove the cookies from the oven and allow them to cool on the sheets for 1 minute. Then transfer the cookies to wire racks to cool.

When they are completely cooled, turn half the cookies upside down and spread the bottoms with 1/2 teaspoon of chocolate each. Top them with the remaining cookies. Refrigerate until the chocolate is set, about 2 hours.

It's really best to eat these the day they're made in order to enjoy them at their peak of crispness. If this isn't possible, layer them in an airtight plastic container with plastic wrap, parchment, or waxed paper between the layers. They will keep this way for 2 days at room temperature and for up to 1 week if frozen.

Makes about 18 cookie sandwiches
Source: Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg and Sara Love