Frosted Chocolate-Almond Cookies

A hearty little dessert that is more like a mini-cake, these cookies can be made even easier by substituting a jarred spread for the frosting. I used Le Pain Quotidien's white chocolate Blondie, but a hazelnut spread or Nutella (with chopped hazelnuts instead of almonds in the cookie) would be delicious, as well. Any flavors that pair nicely with chocolate would work as a lovely variation on a theme.*

COOKIES
2 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
3 oz semi-sweet chocolate
1 tsp baking powder
1/4 tsp salt
1/2 raw almonds, chopped

Preheat oven to 350 degrees.
Mix butter and sugar in the bowl of a mixer at high speed until fluffy.
Mix in egg and extracts mixture.
Combine melted chocolate and mix well.
Combine flour, baking powder and salt. Mix well.
Cover and chill for about 2 hours or until firm.

WHITE CHOCOLATE FROSTING
5 oz good quality white chocolate, chopped and melted
1/2 cup (1 stick) unsalted butter, room temperature
A pinch of salt
1/2 tsp vanilla extract
1/4 cup sour cream

Mix together thoroughly.
Allow cookies to cool to room temperature before frosting.
Garnish with finely chopped raw almonds.

*Orange instead of almond...
Substitute 1 T orange zest and 2 T orange juice for almonds in the cookie dough. Garnish with finely chopped orange zest.