Sandwich cookies with cherries, white chocolate and almond filling

Ingredients:

Cookie:

• 2 tbsp. plus 2 tbsp. bleached premium wheat flour
• 1/2 teaspoon of baking soda
• 1/2 tsp fine salt
• 170 g unsalted butter, melted and slightly cooled
• 1 tbsp. brown sugar (tamp down)
• 1/2 cup granulated sugar
• 2 tsp natural vanilla extract
• 1 large egg
• 1 yolk of a large egg
• 1/2 cup coarsely chopped dried cherries
• 1/2 cup white chocolate chips or granules

Filling:

• 3/4 cup almond paste
• 1/4 cup powdered sugar
• 4 tablespoons softened unsalted butter
• 1/8 tsp fine salt

Preparation:

1. For the cookies: Preheat the oven to 350°F (160°C), positioning racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
2. In a small bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer, beat the butter and both types of sugar on medium speed until smooth. Add the vanilla extract, egg, and egg yolk and mix well. Add the flour mixture, cherries, and white chocolate. Mix well.
3. Take a level tablespoon of dough, roll it into a ball, and use your fingertips to separate it into two halves. (For 18 cookies, you'll need 36 halves.) Place the formed balls on the prepared baking sheets, spacing them 2 inches apart. Bake until the cookies are golden brown around the edges and the centers are still soft but not moist, about 12-15 minutes. Let the cookies cool on the baking sheets for 20-30 minutes.
4. For the filling: While the cookies are cooling, beat the almond paste, powdered sugar, butter, and salt with a hand mixer until the mixture is pale and fluffy. Refrigerate the cream until you're ready to assemble the cookies.
5. Assembly: Spread 1 tablespoon of filling on the bottom of the cookie. Place the other cookie, bottom side down, on top of the filling. Repeat with the remaining cookies.