Preheat oven to 350 degrees. Line two baking sheets with
parchment. Combine butter, sugar, cream and corn syrup in
medium saucepan over medium heat. Allow butter to melt and
sugar to dissolve, stirring occasionally, and bring to a rolling
boil. remove from heat. Process almonds in food processor to
consistency of fine gravel. Whisk together cocoa, flour and salt
in bowl until evenly combined. Add vanilla and almond extracts
to sugar mixture, stirring to combine and then mix in the dry
ingredients until everything is evenly combined. Cool until thick
enough to scoop and work with. Scoop dough by tablespoons
and shape into small balls. Lay out on a separate piece of
parchment paper.
Place 6 cookies at a time on the parchment lined baking sheet.
well spread apart with a few inches between each cookie and
the sides of the baking sheet. Bake on the middle rack of the
oven for 11-12 minutes, rotating the pan halfway through baking
time., until cookies are golden.Cool for a few minutes and then
use a round cookie cutter to stamp circles into the cookies. You
can tear off the excess cookie around the cutter while cookies
are soft or somewhat firm, or wait until the cookies have risked
up and snap off the excess. Continue baking 6 at a time.
alternating sheets to cool between batches until all cookies are
baked and cut. Once all cookies are baked and cooled, drizzle
melted chocolate over cookies.
Store in an airtight container at rom temp or store in the
refrigerator. Note- for smaller cookies, use a smaller scoop and
baked 9 to a sheet for 10-11 minutes.
Originally Submitted
6/24/2015
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