1cupfinely ground almondsuse a blender or food processor
¼teaspoonkosher salt
½cupbutter
½cuplight corn syrup
⅔cuppacked light brown sugar
½cupsemi-sweet chocolate chipsfor drizzling and dipping
Instructions
Preheat oven to 375°F, and prepare two baking sheets by lining the with a piece of parchment paper.
In a medium bowl, whisk together the flour, finely ground almonds, and salt.
Put the butter, corn syrup, and brown sugar in a medium saucepan, and bring to a boil over medium heat, stirring constantly. This should take about 5-7 minutes. Remove from heat and gradually stir in the flour mixture until completely combined.
Put level teaspoonfuls of batter onto prepared cookie sheets, about 3" apart. The cookies will spread, so you will only be able to bake 6 -9 cookies at a time depending on the size of your cookie sheets.
Bake for 5-7 minutes until lightly golden. Allow to cool on baking sheet for about 5 minutes before removing to a wire rack if keeping them flat.
If rolling the cookies: after cooling on the baking sheet for 3-4 minutes, place the flat surface of cookie on the handle of a wooden spoon and wrap it completely around. Gently slide it from the handle, and place seam side down on a wire rack to cool completely. If the cookies harden and crack when attempting to roll, return the baking sheet to the oven very briefly to soften.
To decorate with chocolate: Melt the chocolate chips in a small microwavable bowl. Dip the ends of the rolled cookies in the chocolate and place on a cookie sheet lined with parchment to set.
To decorate the flat cookies, arrange them on some parchment paper. Put some of the melted chocolate into one side of a Ziploc sandwich bag and cut just a bit of the opposite corner off. Gently squeeze the bag to pipe the chocolate and decorate with chocolate drizzles.