Almonds, Peanuts, Walnuts, Pistachios, and Cashews are just some of the nuts we use at the bakery. I would also say that we use Almonds the most.
We store all our nuts in the freezer and they can last up to two years.
Dough
3 cups all purpose flour
1/2 cup sugar
1 cup whole almonds
1 1/2 cups unsalted butter
4 teaspoons vanilla extract
1 egg
1/2 teaspoon salt
1/2 teaspoon almond extract
(1/4 cup sugar to coat)
Filling
1/2 cup milk chocolate chips
4 teaspoons unsalted butter
Place the sugar and salt in a food processor and blend to reduce to a powdery form. Add in the whole almonds and blend until finely chopped. In a stand mixer blend the butter, egg and extracts. Add the almond mixture until incorporated and then add in the flour 1/2 cup at a time until a soft dough is formed.
Line 2 – 1/2 sheet trays with parchment paper and pre-heat your oven to 325 degrees.
Scoop out about 2 teaspoons of the dough at a time and form a ball, roll into sugar and place onto the parchment paper approximately 1 1/2″ apart. Press your thumb into each dough ball to form an indentation. Bake for 10 to 15 minutes until the edges are slightly brown. Allow to cool completely.
To make the filling place the chocolate chips and butter into a microwave safe bowl and heat at 1 minute at a time until completely melted. Drop about 1/2 teaspoon of the melted chocolate into each cookie. Refrigerate for 30 minutes until set.
Enjoy
Chef Brian Klauss
bakekrazy 
Is there a way to substitute almond flour for the almond/sugar Mixture?
In most cases you can make an equal substitution for flour. Flour has more binding than almond flour but because there is a egg in this recipe it should work fine. As for the sugar you could always use a substitute such as honey