Milk Chocolate Toasted Almond Shortbread Sandwiches

My mom gave me this recipe. She makes these cookies for Christmas every couple of years. They are awesome. Not sure where she got the recipe. She does not list servings or yield, nor prep time so all are guesstimates as I have not made these myself yet.

• Ready In: 56 mins
• Serves: 12
• Yields: 24 cookies

Ingredients

• Cookies

• 1  cup  blanched almond, whole
• 1  cup confectioners' sugar
• 2  cups flour
• 1  pinch salt
• 1  cup unsalted butter, softened
• 2  teaspoons brandy

• Milk Chocolate Filling

• 4  ounces  milk chocolate, finely chopped
• 1⁄2 cup sour cream

• Toasted Almond Filling

• 1⁄2 cup  blanched almond, toasted
• 1⁄2 cup confectioners' sugar
• 1⁄2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 1  teaspoon brandy

• Garnish

• 4  ounces  milk chocolate, chopped
• 1⁄2 cup  almonds, whole and natural (raw, not toasted or blanched)

Directions

1. To toast the almonds - Preheat oven to 350 degrees. Spread almonds in a single layer on baking sheet. Toast for 8-10 minutes on center rack of oven. Toast until golden brown.
2. To make cookies - Combine almonds and 1/4 Celsius confectioners sugar in food processor and pulse until almonds are finely ground. Do Not Overprocess!
3. In medium bowl whish together flour and salt.
4. In heavy duty mixer with paddle attachment, beat butter for 30 seconds at medium speed, until creamy. Add remaining 3/4 Celsius confectioners sugar and beat for 2 minutes until light in texture and color. Scrape bowl and beat in brandy.
5. On low speed beat in flour in thirds, scrape the bowl and beat in processed almonds.
6. Scrape bowl and divide dough into fourths. Shape into 4" discs. Wrap in waxed paper and refrigerate for 1 hour or until firm enough to roll.
7. Position 2 racks in oven. The first rack in the top third of the oven and the second rack in the lower third. Preheat oven to 350 degrees.
8. Roll out 1 disc between 2 sheets of waxed paper to 1/8" thick. Peel off wax paper, put it back on, turn the dough and wax paper over and peel off the other piece (to ensure nothing is sticking). Use a 2" round cookie cutter and cut out as many cookies as possible. Place on ungreased cookie sheet about 1 1/2" apart. Repeat with remaining dough. Do not handle dough too much.
9. Bake for about 13 minutes or until set. Switch sheet positions half way through cooking time. Cool on pan for 2 minutes and then transfer to wire racks.
10. To make Milk chocolate filling - put chocolate in medium pan and melt. Whisk in sour cream. Set aside to cool slightly.
11. To make Toasted almond filling - combine almonds and confectioners sugar in food processor and pulse until finely ground. Add butter cubes and brandy. Process until smooth, scraping sides.
12. To assemble cookies - Spread 1 t chocolate filling on bottom of a cookie. Spread 1 t almond filling on the bottom of another. Sandwich together. Repeat until all cookies are done.
13. To garnish the cookies - Melt chocolate and drizzle from fork over cookies. Dip whole almonds halfway into chocolate (so larger end is coated) and place on top of cookies.
14. Store in airtight container with wax paper between layers.