B&B Online Home | Recipes | Cookies | Almond Crunch Cookies

1/2 cup butter,softened	3/4 cup sugar
1 large egg	1/2 tsp. pure almond extract
1/4 cup almonds, ground in blender	1 cup sliced almonds
1 cup all-purpose flour	1/4 cup half and half or heavy cream
1 cup chocolate chips	2 tsp. Light corn syrup

1. Preheat oven to 350º F. 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.
2. Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix. Form dough into 1 inch balls and roll in sliced almonds, coating each ball thoroughly.
3. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.
4. To make the chocolate glaze: Scald cream in a small 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, drizzle patterns on them with the warm chocolate glaze, or dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set, about 10 minutes.