1 13.4-ouncecan dulce de lechefound in the international foods aisle of most grocery stores
6ouncessemisweet chocolate piecesmelted (I definitely used more than 6 ounces, so have a full bag handy, you can always eat whatever is leftover) =)
Instructions
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars and salt. Beat until combined, scraping bowl as necessary. Add egg, orange or lemon zest, and vanilla; beat until combined. Beat in almonds. Beat in as much flour as you can with the mixer, stirring in the rest by hand (if using a stand mixer, you will be able to do this all with the mixer).
Divide dough into three portions. Wrap in plastic wrap and chill for about 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees. Lightly grease or line a cookie sheet with parchment/silicone baking sheet and set aside.
On a surface lightly dusted with powdered sugar (NOT flour), roll one portion of the dough at a time to 1/8 to 1/4 inch thick. Using a round or square 2 to 2 1/2 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheet.
Bake for 8 to 10 minutes or until tops are very light brown. Carefully transfer to a wire rack to cool completely.
Within 2 hours of serving, spread 1 rounded teaspoon of dulce de leche on the bottom of a cookie. Spread about 1 teaspoon of the melted chocolate over the dulce de leche. Top with another cookie, bottom side down. Repeat with remaining cookies. Dust tops with additional powdered sugar.
Notes
To store: Place unfilled sandwich cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies before filling and garnishing.From BHG Christmas Cookies