Cookie Sandwich: Sweet Pleasure with Chocolate Ganache and Almonds

Let's start creating the cookie dough: chop the butter into cubes and give it time to soften at room temperature for half an hour, turning into a delicate cloud.

Beat softened butter for five minutes until light and fluffy. Add sugar and continue beating until light and homogeneous. Then add the yolk and beat again.

Sift the flour, mix with salt and ground almonds. Then add the dry mixture to the egg-butter mixture and knead a soft dough. Divide it into two parts, form balls, wrap in plastic wrap and send to the refrigerator for a whole hour.

Let the dough rest, then roll out each portion between sheets of baking paper into a thin layer. Carefully remove the top sheet, sprinkle with flour, and cut out circles with a glass. Knead the remaining dough and repeat the process.

Lay the dough pieces on baking sheets lined with paper and place in the refrigerator for 15 minutes. Preheat the oven to 200°C and bake the circles for 10 minutes, then let them cool on the baking sheets and rack.

For the ganache: Grate 400g of chocolate. Heat the cream to a boil and immediately remove from heat. Add the grated chocolate and stir gently to obtain a smooth, glossy glaze. Let the ganache cool slightly.

Cover half of the cookie with ganache, leaving a little space from the edge. Cover with the second half and gently press down.