Bocca Di Nonna Cookies ~ AKA Earl Grey Yummies

2/3 cup all-purpose flour
2 tbsp. Dutch-process unsweetened cocoa powder
3/4 cup butter, softened
1 cup sugar
3/4 tsp. vanilla
1 1/2 cups finely ground blanched almonds

1. in a small bowl, stir together flour and cocoa powder, set aside.
2. in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover; chill dough about 1 hour or until easy to handle.
3. preheat oven to 350. Line a cookie sheet with parchment paper. Shape dough into 1 inch balls. Place balls 2" apart on prepared cookie sheet. Press each ball to flatten slightly.
4. Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on wire rack. Remove cooled cookies from cookie sheet. Spread about 1 tsp of Earl Grey Ganache on the flat side of each of half the cookies. Top with remaining cookies, flat sides down.

Makes 28 sandwich cookies

Earl Grey Ganache
1/3 cup whipping cream
4 earl grey teabags (or a tea ball with 4tsp of Earl Grey tea)
4 oz. milk chocolate (finely chopped)

1. in a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add the tea bags. Cover and let stand for 15 minutes. Remove tea bags from cream. Squeeze tea bags with the back of a spoon to release any liquid.
2. return cream to boiling. Remove from heat. Immediately add chopped chocolate. stir until chocolate melts and mixture is shiny and smooth. Cool mixture to room temperature.

To store: Layer sandwich cookies between waxed paper in an airtight container, cover. Store for up to 3 days.