Sift almond flour and powdered sugar together. (Almond flour can be a bit coarse, so I find it necessary to sift it to get just the right consistency)

Beat the egg whites with salt and add the sugar gradually. You know it's finished beating when you can turn the bowl upside down without it falling onto the kitchen floor. Then add a few drops of food coloring and flavor.

Fold the beaten egg whites into the flour mixture. If you're unsure about the thickness, you can take some up with a spoon and make a dollop - if it forms peaks, you need to fold a bit more (DO NOT BEAT)

Now comes the part where you might need to call a lifeline to hold the piping bag. Make 40 circles of about 2cm in diameter on 2 baking trays lined with parchment paper.

Now we wake the cat sleeping in the sun by banging the trays on the table to remove air bubbles. This way, they won't rise unevenly when baked.

Let them rest for 30-60 minutes so they can "dry."

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with fan. When you put the trays in the oven, turn it down to 140. Bake them for 15-18 minutes.

Let them rest; it's okay if they stick a bit when they come out. They will loosen up as they cool down.

Now for the chocolate ganache: heat the cream in a small saucepan and remove it from the heat just as it begins to boil. Be careful it doesn't burn. Stir in the chopped chocolate until melted, then stir in the butter. (Preferably cut the butter into small squares so it melts easier into the mixture)

Add flavor and let it cool in the fridge for 15 minutes to thicken.

Turn half of the cookies over and find them a mate of similar size, then spread the ganache on the turned ones. And tada! Now you can brag a little ;)