Combine flour, 1/2 cup almonds, and salt; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.
Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
Bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.