Instructions: White chocolate ganache is the filling of these thin, extra- crisp, cocoa-almond cookies. The cookies are easy to shape - the dough is simply formed into cylinders and sliced. Cookies: Grind almonds with sugar in food processor to a fine powder. Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a large bowl. Add almond mixture; beat until smooth and fluffy. Using a wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir until it comes together. Divide dough in half.

Spoon each half onto a sheet of waxed paper. Roll in a log, about 1.1/2 inches in diameter. Wrap in waxed paper. Refrigerate 2 hours. Roll each log again to an even round shape. Refrigerate 4 hours or intil firm.

Position rack in center of oven and preheat to 375. Cut each log in about 1/4 inch thick slices with a thin sharp knife. Put slices on ungreased baking sheet, about 1.1/2 inches apart. Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom. Carefully transfer to racks with a metal spatula; cool completely.

Ganache: Put white chocolate in a small bowl. Bring cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not set. Whip mixture at high speed 3 minutes or until lighter in color and thickened. Spread about 2 teaspoons ganache on flat sides of half the cookies. Sandwich each with a flat side of a second cookie, choosing cookies of the same size to put together. Refrigerate 15 minutes to set before serving. Cookies can be kept, covered, 1 week in the refrigerator.

Serve at room temperature.

Makes 28 cookie sandwiches.

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