Preparation / Directions:
Preheat oven to 325 degrees F. Toast the almonds in the preheated oven until golden brown, about 10 to 12 minutes. Cool the nuts to room temperature before finely chopping in a food processor with a metal blade.
Place the butter and sugar in the bowl with a mixer with a paddle, beat on med for 2 min until soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 3 minutes until the batter is light ( but not fluffy). Add 4 Tbs. cocoa p owder and the dark creme de cacao. Beat on med. for 30 seconds. Operate the mixer on low while adding the flour, almonds, and salt and mix for 1 minute until incorporated.
Divide the dough into 48 slightly heaping Tbs. size pieces. onto a large piece of wax paper. Gently roll each portion in the palms of you hands to form a ball. Divide the dough balls onto 4 nonstick baking sheets. 12 evenly spaced balls per sheet. Use the bak of a fork to press each ball into a disk that is 2 inches in diameter and 1/2 inch thick. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 to 12 mins. Remove the cookies from the oven and cool to rom temp on the baking sheets, ( about 20 min). Use a sifter to uniformly dust the tops of the cookies with the remaining unsweetened cocoa powder. Store cookies in a tightly sealed plastic container.