In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Shape the Cookies:
Preheat your oven to 350°F (175°C).
Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
Place the shaped cookies on a baking sheet lined with parchment paper.
Bake the Cookies:
Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
Remove from the oven and let them cool completely on a wire rack.
Add the Chocolate and Sesame Seeds:
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
Before the chocolate sets, sprinkle the sesame seeds over the chocolate.
Set the Chocolate:
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