Chocolate Almond Cookies

In a large bowl, cream the butter, sugar and vanilla until light and fluffy.

Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap; cut into 1/4-in. slices.

Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 8-10 minutes or until lightly browned.

Remove to wire racks to cool.

Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess.

Place on waxed paper-lined baking sheets to set.