Sift the confectioners’ sugar and ground almonds into a bowl and discard any large nut chunks. Fit a pastry bag with a round tip about 1/4-inch wide. Flip the parchment over the lines will be visible through the paper but you will not have to pipe directly onto the ink. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Line 2 baking sheets with parchment paper. Position an oven rack in the center of the oven and preheat to 325 degrees F. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes. Stir in the cream, vanilla and salt, and then remove from the heat. Cook, stirring occasionally, until melted and smooth. 
Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. It’s one of my newest.” ~ The Color of Tea by Hannah Tunnicliffeġ/2 cup whole blanched almonds, very finely ground Most people can hardly taste those flavors though.
I’ve added a little lemon rind and cinnamon. Ganache, that’s a kind of chocolate cream, sandwiched in the middle.
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