Almond Cookies, Biscotti di Mandorle

Ingredients
5 ounces Peeled almonds
5 ounces Unsalted butter
Flour 1 1/4 cup/ 150 g
Sugar 3/4 cup/ 150 g
Egg yolks 2
Light rum or Amaretto 2-3 tablespoons
Confectioners' sugar 1/4 cup
Ground almonds 1/2 cup
Softened butter 1 cup
Confectioners' sugar for garnishing

Directions
Preheat the oven to 325 degrees F/ 160 degrees C.

A food processor may be used to make these cookies, if desired. However, be careful not to overprocess.

Finely chop the almonds. Cube the butter.

Place the flour on a work surface and make a well in the center. Spoon the sugar into the well. Add the ground almonds and mix well. Add the butter and mix with your fingers until it is a homogenous paste.

Roll the dough into large, thin circles (1/8 inch/ 4 mm thick and 3 inches/8 cm wide) or cut into shapes. It may be easier to roll the dough between sheets of parchment paper to prevent sticking. Gather the remaining dough and repeat until all the dough is used.

Place the cookies on baking parchment lined baking sheets at about 2 inches/5 cm apart. Bake for 10 minutes.

In the meantime, prepare the custard:

A prepared custard may be purchased, if desired. Whisk the butter until creamy. Add the sugar and yolks and continue to whisk until it is light and fluffy. Add the alcohol and whisk until well-combined. Stir in the almonds. Cool the cookies on a wire rack.

When the cookies are cool enough to handle, spread a layer of custard or chocolate over one cookie. Press another cookie over the top and gently seal it with your fingers. Top each cookie with a dusting of confectioners' sugar.