• 2/3 cup all-purpose flour
• 2 tablespoons unsweetened extra dark cocoa powder
• 2/3 cup unsalted butter
• 1 cup sugar
• ¾ teaspoon vanilla bean paste
• 1 ½ cups finely ground blanched almonds

Earl Grey Ganache

• 1/3 cup heavy whipping cream
• 4 Earl Grey tea bags (or a tea ball of 4  teaspoons loose tea)
• 4 ounces dark chocolate, 65–70% cocoa content

In a small bowl, stir together flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla bean paste. Beat until combined, scraping sides of bowl occasionally. Beat in almonds. Beat in flour mixture just until combined. Cover and chill dough about 1 hour. Preheat oven to 350 degrees. On a chilled surface (either marble or a rubberized mat) roll out cookie dough and cut into 1 ½ inch rounds. Place cut cookies on cookie sheet lined with parchment paper. Bake for 12 minutes or until firm Cool on cookie sheet. Spread about a teaspoon of Earl Grey Ganache on top of the cookies. Decorate with slivered almonds or any other decorative edible. Earl Grey Ganache: In a small saucepan, bring heavy whipping cream to a boil. Remove from heat. Add tea and let stand for 15 minutes. Remove tea from cream and, if using bags, gently squeeze them with back of spoon to release any remaining liquid and add to the cream mixture. Return cream to boiling. Remove from heat and add 4 ounces of dark chocolate chopped into small pieces. Stir until chocolate is melted and shiny and smooth. Cool to room temperature before frosting.