½ cup blanched whole almonds
¾ cup sugar
2¼ cups self-rising flour
1 cup butter or margarine, softened
1½ teaspoons almond extract
1 egg
Chocolate-Raspberry Filling (below)

In food processor, combine almonds and sugar; process until almonds are finely ground.

Preheat oven to 350°F.

In a large mixing bowl, combine almond mixture, flour, butter, almond extract, and egg; beat until just blended.  Spoon dough into a large decorating bag fitted with a ¾-inch star tube.  Pipe dough into teardrop shapes, 2x1½-inches, 1-inch apart, onto UNGREASED cookie sheets.

Bake 12 to 14 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack.  Repeat with remaining dough.

Spread 1 rounded teaspoonful of Chocolate-Raspberry Filling onto the flat side of half the cookies.  Top with remaining cookies.

CHOCOLATE-RASPBERRY FILLING

6 tablespoons heavy cream
6 1-ounce squares semisweet chocolate,
                                          finely chopped
3 tablespoons raspberry jam

In a 1-quart saucepan, bring cream to a boil.

In a medium bowl, combine chocolate and raspberry jam; pour hot cream over chocolate mixture and let stand for 1 minute.  Stir chocolate mixture until smooth.  Refrigerate for 15 minutes or until firm enough to spread.

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