----------------------------COCOA-ALMOND COOKIES---------------------------- 3/4 c Whole blanched almonds

(about 4 ozs) 3/4 c Sugar

1 3/4 c All-purpose flour

3 ts Unsweetened Dutch-process

Cocoa powder 1 ts Baking powder

1 c (8 ozs) unsalted butter,

Slightly softened

--------------------------WHITE CHOCOLATE GANACHE-------------------------- 6 oz Fine-quality white chocolate

Very finely chopped 1/2 c Whipping cream

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 until 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