Almond Crunch Cookies

By es123

Ingredients

• 1/2 cup salted butter softened .
• 3/4 cup white sugar
• 1 large egg
• 1/2 tsp. pure almond extract
• 1/4 cup almonds (1 oz.) ground inblender or food processor
• 1 cup almonds (4 oz.) sliced
• 1 cup all-purpose flour
• 1/4 cup heavy cream
• 1 cup semisweet chocolate chips (6 oz.)
• 2 tsp. light corn syrup

Preparation

Step 1

Preheat oven to 350° 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.
Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix. Form dough into 11/2-inch balls and roll in sliced almonds, coating each ball thoroughly.
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.
To make the chocolate glaze: Scald cream in a small saucepan then remove from heat. Stir in chocolate chips and corn syrup; cove: 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.

Notes: Roll dough lightly between your hands into 1 1/2 inch balls. The less you handle these cookies the lighter they will be. Then roll each ball in sliced almonds until fully coated.