Instructions

1. Using a medium bowl, stir together flour, almonds and salt. In a larger mixing bowl, use an electric mixer to cream the butter. Add both sugars and beat until light and fluffy. Add eggs and vanilla and continue to beat until combined. Slowly add in the flour mixture. When combined, cover and chill for an hour in the fridge (or 30 minutes in the freezer.)
2. Heat over to 350F. Using about 2 teaspoons per cookie, roll balls of dough, just smaller than a ping pong ball. Place balls 1.5 to 2 inches apart on ungreased cookie sheet (use a baking mat if you have one) and press your thumb into the center of each ball, leaving a depression.
3. Bake for 9-11 minutes. If the depression in the middle of the cookies puffs up, use the back of a teaspoon to depress it again. Transfer to wire each and let cookies cool.
4. Use a double boiler and pour in the chocolate chips for the ganache. Pour the heavy whipping cream on top of chocolate chips, but do not stir. Cover and heat on medium heat until chocolate appears melted. Stir until chocolate and cream are combined. Spoon chocolate into indentation of cookie. Add an almond sliver or two.
5. Once cool and chocolate ganache hardens, store in airtight container with waxed paper between cookies.