Apricot Tortes

2 cups flour
1/2 teaspoon baking powder
1 cup cold butter, cubed
1 cup ground almonds
3/4 cup granulated sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 cup apricot jam

Topping:
4 ounces semisweet chocolate
1 tablespoon butter
1/4 cup sliced almonds

Cut in flour, baking powder and butter until crumbly. Add ground almonds, sugar, lemon rind and juice; mix until evenly moistened and dough holds together. Divide dough in half, shape into discs, wrap in waxed paper and refrigerate 1 – 2 hours.
Between sheets of wax paper roll out discs to 1/8 inch thick, remove top sheet of paper. Cut out with cookie cutter (width 1 1/2 inch about); place on parchment lined cookie sheet 1 inch apart.
Bake at 350 degrees at center of oven just until edges are golden, 6–7 minutes. Cool on pan 1 minute transfer to rack and cool completely.
Spread jam thinly on half of cookies and top with second cookie.

Topping:
Melt chocolate with butter until smooth. Cool slightly. Spread on top of cookie sandwich; top with slice of almond. Let stand 20 minutes.

Submitted by Adrienne