Ingredients

1/2 c salted butter, softened

3/4 c granulated sugar

1 large egg

1/2 t pure almond extract

1/4 c (1 oz.) almonds, ground in food processor

1 c (4 oz.) sliced almonds

1 c all-purpose flour

1/4 c heavy cream

1 c (6 oz.) semisweet chocolate chips

2 t light corn syrup

Preparation

Preheat oven to 350 degrees.

COOKIES:

  1. Blend butter and sugar with electric mixer until a grainy paste forms. Scrape down sides of bowl, and add egg and almond extract. Beat at medium speed until light and fluffy.
  2. Add the ground almonds and flour, and blend at low speed just until combined.
  3. Form dough into 1 ½" balls and roll in sliced almonds, coating each ball thoroughly.
  4. Place balls 2" apart on parchment paper on cookie sheets.
  5. Bake 15 to 18 minutes or until cookies are slightly brown along edges. Immediately transfer to cooling rack covered with waxed paper.

CHOCOLATE GLAZE:

  1. Scald cream in a small saucepan and remove from heat.
  2. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes.
  3. With a small wire whisk, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.
  4. When cookies are completely cool, drizzle patterns on them or dip half of each cookie into the glaze.
  5. Refrigerate on waxed paper until the glaze sets-about 10 minutes.