Chocolate-Raspberry Almond Spritz

1/2 cup blanched whole almonds
3/4 cup sugar
2 1/4 cup flour
1 cup softened butter
1 1/2 tablespoon almond extract
1/4 tablespoon salt
1 egg

Filling:
1/4 cup + 2 tablespoon heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoon seedless raspberry jam


Heat oven to 350 degrees f. In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (or, in blender, grind almonds with sugar in batches). On low speed, beat almond mixture, flour, butter, almond extract, salt, and egg just until blended, scraping bowl occasionally with rubber spatula. Spoon dough into large decorating bag with large star tube (about 3/4" diameter). Pipe dough into teardrop shapes (about 2" by 1 1/2"), 1" apart, onto ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges. Allow cookies to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare chocolate-raspberry filling. Spread about 1 rounded teaspoon filling onto flat side of half of cookies. Top with remaining cookies, flat-side down, to make filled cookies. Filling in saucepan over low heat, heat cream to boiling. Meanwhile, finely chop chocolate and place in small bowl with 3 tablespoons jam. Pour hot cream over chocolate mixture; let stand 1 min. Stir chocolate mixture until smooth. Refrigerate until chocolate mixture is firm enough to spread, about 15-18 minutes. If mixture becomes too firm, let stand at room temperature until slightly softened.