Almond Crunch Cookies

Ingredients

1⁄2 Cup Salted Butter, Softened
3⁄4 Cup White Sugar
1 Large Egg
1⁄2 teaspoon Pure Almond Extract
1⁄4 Cup Almonds (Ground in Blender or Food Processor)
1 1⁄2 Cups Sliced Almonds
1 Cup All-Purpose Flour
1⁄4 Cup Heavy Cream
1 Cup Semisweet Chocolate Chips
2 teaspoons Light Corn Syrup

Baking Instructions

350 degrees

In a medium bowl, blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy.

Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix. Form dough into 1” balls and roll in sliced almonds coating each ball thoroughly.

Place balls on ungreased cookie sheets, 2” apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with wax paper.

To make chocolate glaze scald cream in a saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With small wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.

When cookies are completely cool, dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set, about 10 minutes. Makes about 30 cookies.

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