1 cup butter, room temperature
¾ cup powdered sugar
zest of 1 lemon
1 teaspoon vanilla
1 teaspoon almond extract
1-1/2 cup all-purpose flour
1 teaspoon baking powder
¾ cup ground almonds
semi-sweet chocolate, melted
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Beat the butter and sugar until light and fluffy.
Add the vanilla and almond extract.
Beat in the eggs, one at a time.
Slowly add the flour, baking powder, and ground almonds.
Knead a few times.
Cover and refrigerate 30 minutes.
Roll out dough between two pieces of wax paper until ¼" thick.
Carefully remove the top sheet of wax paper.
Cut out 2" circles and place on cookie sheet about 2" apart.
Bake 20 minutes or until lightly browned.
Transfer to wire racks to cool.
Spread cookies with some melted chocolate, top with a second cookies to make a "sandwich".