Ingredients

• 1/2 cup flour, unsifted
• 1/2 cup almonds, very finely chopped
• 1/4 cup dark corn syrup
• 1/4 cup light brown sugar, firmly packed
• 1/4 cup butter
• 2 ounces semisweet chocolate, melted (two 1oz squares)

Instructions

1. Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.

2. Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.

3. Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.

4. Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.

5. Roll into cylinder shape starting on long side. Cool on rack.

6. Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.

7. May be stored in tightly covered container up to 1 week.