Ingredients
| 1/2 cup | salted butter, room temperature | | 3/4 cup | sugar | | 1 | egg | | 1 tsp. | almond extract | | 1/4 cup | ground pecans | | 1 cup | sliced almonds | | 1 cup | all-purpose flour | | 1/4 cup | heavy cream | | 1 tsp. | almond liqueur | | 1 cup | semisweet chocolate chips | | 2 tsp. | dark corn syrup |
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Instructions
Preheat oven to 350°F. In medium mixing bowl, blend butter and sugar with electric mixer. Add egg and almond extract. Beat until light and fluffy. Add ground pecans and flour and blend at low speed. Form dough into 2-inch balls. Roll in sliced almonds and coat each well. Place balls on ungreased cookie sheets, 2-inches apart. Bake 15 minutes or until cookies are slightly golden brown. Transfer quickly to smooth, flat surface to cool.
Glaze:
Scald cream in saucepan and remove from heat. Stir in chocolate chips, liqueur, and corn syrup; cover. Let stand for 15 minutes. Whisk glaze until smooth, being careful not to stir too vigorously. Drizzle patterns on cooled cookies. Dip some cookies halfway into chocolate. Chill cookies on waxed paper until chocolate has set.
Author's Comments
If youdon't want to use alcohol in this recipe, substitute with almond extract.
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