For cookies: Blend flour, sugar and salt in processor. Cut in butter until coats meal forms, using on/off turns. Add yolk, vanilla and almond extract. Process until mixture gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead.) Set rack in lowest position of oven and preheat to 180ºC Butter 1.75x 2 cm round tartlet pans, Cut dough into scant 1 cm-thick slices. Press one slice into each pan. Arrange cookie cups on baking sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on rack. Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.) For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add chocolate. Stir over low heat until chocolate melts. Remove from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap. Refrigerate until just firm, about 1 hour.
Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 8 cm above rims. Reftigerate at least 5.5 hours. (Can be prepared 6 hours ahead.) Serve chilled.
Formatted for MC and shared by dianne@olynet.com