How to Make It
Preheat oven to 350°F. Line 3 baking sheet with parchment paper. Melt butter in a medium saucepan over medium. Add brown sugar, almond flour, and cream. Increase heat to medium-high; cook, whisking constantly, until sugar dissolves, ingredients are completely combined, and mixture comes to a simmer, 2 to 3 minutes. Remove from heat. Stir in sliced almonds, sesame seeds, ginger, and vanilla until combined.
Drop cookies by the teaspoonful, spaced 3 inches apart, onto prepared baking sheets (cookies will spread as they bake). Bake in 3 batches in preheated oven until cookies are golden and centers are bubbly, 5 to 7 minutes. Let cool on wire racks until completely cooled, about 15 minutes.
Microwave chocolate in a microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds.
Flip 1 cooled cookie upside down; spread about 1 teaspoon melted chocolate to edges of cookie, and top with another cookie (to make 1 sandwich cookie). Repeat process using remaining cookies. Drizzle any remaining chocolate on tops of cookies. Garnish with sea salt.