Ischlers

• 3/4 cup slivered almonds
• 3/4 cup sugar
• 2 cups all purpose flour
• 1/2 cup plus 7 tablespoons unsalted butter cut into pieces
• 3 large egg yolks
• 1 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 8 ounces bittersweet chocolate
• 3/4 cup heavy cream
• 3/4 cup apricot jam

1. 1. Pulse almonds and sugar in a food processor until almonds are coarsely ground. Transfer to a bowl. Pulse flour and butter in food processor until mixture resembles course meal. Add yolks and lemon juice, pulse to combine. Add almond mixture and lemon zest, pulse until dough just comes together. Turn out dough, knead once or twice to fully combine. Shape into a disk, wrap in plastic ad chill for 2 hours or up to 1 day.
2. 2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 14 inch thickness. Cut out rounds with 2 inch cookie cutter. Place on parchment lined baking sheet spacing 2 inches apart. Bake rotating sheets half way through, until golden brown on edges about 18 minutes. Let cook on wire rack.
3. 3. Place chocolate in a heat proof bowl. Bring cream to a boil and pour over chocolate. Let stand 5 minutes, then stir until smooth. Let cool, whisking occasionally.
4. 4. Spread jam over half of cookies (about 1 teaspoon each); sandwich remaining cookies. Spread ganache on top. Cookies can be stored in single layers in airtight containers at room temprature up to 2 days

almonds, sugar, flour, unsalted butter, egg yolks, lemon zest, lemon juice, bittersweet chocolate, heavy cream, apricot jam

Taken from www.epicurious.com/recipes/member/views/ischlers-50106749 (may not work)