Preheat oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
Whisk together the almond meal, flour and cocoa and set aside
Beat together the butter and sugar and light and creamy. Add the dry ingredients and mix together by hand until all combined. Roll little balls (about 10g each or 2 teaspoons - see notes) and place on a plate in the freezer for 15 minutes. This will stop them from spreading too quickly once they go in the oven. Transfer the balls to baking trays, 2 inches apart and bake in the oven for 20 minutes turning the trays at the halfway point.
Let them cool on the trays for 3 minutes then transfer to a cooling rack to cool completely. Place in the fridge (see notes).
Melt the chocolate in a bowl in the microwave, in 30 second increments stirring well between each until JUST melted. Allow to cool a little. Drop a little chocolate onto the flat side of half of the cookies, then place them back in the fridge for a couple of minutes to set (see notes). Add a little more chocolate to each one and sandwich together with another cookie.
For best results you should always weigh ingredients like flour and sugar. Kitchen Scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can check out my caramelised white chocolate recipe, or just use plain white chocolate. Other fillings you could use: dark or milk chocolate, dulce de Leche, Nutella, buttercream or raspberry ganache.
Placing the cookies in the fridge makes the chocolate set a little quicker and so the melted chocolate doesn’t just drip right off the edge.
After topping with chocolate the first time, the fridge again will help this set so you can add a little more chocolate to each then stick them together.
Feel free to replace the almond meal in this recipe with hazelnut meal (which I believe is more traditional). Also, feel free to make your own from scratch.