Whisk together flours and the salt in a small bowl. Beat the confectioners' sugar and 10 tablespoons butter in an electric mixer on low speed until creamy. Add the egg yolks and beat until incorporated, then beat in the vanilla, scraping the bowl occasionally. With the mixer on low speed, gradually add the dry ingredients. Beat just until the mixture forms large clumps.
Transfer the dough to a large sheet of plastic wrap and shape into an 11-inch log that's 1 1/2 inches in diameter. Roll tightly in the plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
Preheat the oven to 350°. Line 2 large cookie sheets with parchment. Cut the dough log into 1/3-inch-thick slices and place on the prepared sheet, spacing 1 1/2 inches apart.
Bake, 1 sheet at a time, until cookies are golden brown around the edges, 10 to 12 minutes. Let cool completely on wire racks.
Microwave two-thirds of the chocolate in a heatproof bowl in 15-second increments, stirring until just melted. Add the remaining chocolate and 1 tablespoon butter and stir just until melted. If the mixture is runny, let stand, stirring occasionally, until it's the consistency of pancake batter.
Divide the chocolate among the cookies and spread, leaving 1/4-inch rim. Press the almonds and candied orange on top of the wet chocolate. Let stand until set.
Candied-orange wedges add a twist.
Recipe by Genevieve Ko.