1/2 cup [1 cube] butter, softened3/4 cup white sugar1 large egg1/2 teaspoon pure almond extract1/4 cup (1 oz.) almonds, ground in blender1 cup (4 oz.) sliced almonds1 cup all-purpose flour 1/4 cup heavy cream1 cup (6 oz.) semi-sweet chocolate chips2 teaspoons light corn syrup This recipe makes 16 cookies
1 cup [2 cubes] butter, softened1 1/2 cups white sugar2 large eggs1 teaspoon pure almond extract1/2 cup (2 oz.) almonds, ground in blender2 cups (8 oz.) sliced almonds2 cup all-purpose flour 1/2 cup heavy cream2 cups (12 oz.) semi-sweet chocolate chips4 teaspoons light corn syrup This recipe makes 32 1/2 cookies
Oven 350′
parchment covered cookie sheet
Bake for 15 to 18 minutes [17]
Grind almonds in blender.
In a medium bowl blend butter and sugar.
Scrape down sides of bowl.
Add egg and almond extract.
Beat at medium speed until light and fluffy.
Add ground almonds and flour.
Blend until just combined.
Cover and refrigerate at least 30 minutes
Preheat oven to 350°
Using 1 1/2 inch scoop (40 mm) scoop, form into balls
Roll in sliced almonds and push almonds into balls.
Place balls on parchment paper on cookie sheet about 2 inches apart.
Bake for 15 to 18 minutes until lightly browned on edges.
Slide parchment paper with cookies immediately to a cool surface – the table
Chocolate Glaze
Scald cream in small saucepan by heating it to a boil.
Remove from heat.
Stir in chocolate chips and corn syrup.
Cover and let stand 15 minutes.
Mix glaze gently until smooth with wire whisk or wooden spoon.
Drizzle or dip cookie when cool.
Refrigerate cookies about 10 minutes.
moved to 2 gallon zip locks and storing pizza boxes.