6-1/4oz roasted nuts, processed until finely chopped
4oz powdered sugar
Whisk 1-3. Whisk in melted butter, 1/2 cup nut butter and 6-9. Mix in nuts. Divide 24 1tb mounds over two baking sheets and flatten to 2in.
Bake on the upper-middle and lower-middle racks of a 350 degree oven for 15-18 minutes, switching and rotating sheets after 8 minutes, or until cookies are firm and deep golden brown. Repeat with remaining batter and cool for 30 minutes.
Meanwhile, Combine remaining butter and nut butter and microwave until butter is melted. Add powdered sugar and combine.
Flip half of cookies over and add 1tb of filling to center. Top with remaining cookies, pressing down to spread filling to edges. Rest for 1 hour and serve.
Cook sugar on medium heat, carefully dragging edges towards center, until deeply amber-colored. Take off-heat and stir in butter. Slowly add cream and stir until mixture is homogeneous, straining if necessary. Whisk in chocolate and set aside to cool to room temperature.
Whisk in yolks. Whip whites to stiff peaks and fold a third into mixture. Fold in remaining whites along with salt. Add to serving dishes and chill for 8 hours. Serve.