Ingredients
- 2 in apar bake
- 1 1/2 in balls
- 1 egg
- z
- 240 gr semisweet chocolate chips
- 150 gr sugar
- 130 gr flour
- 110 gr butter
- 60 ml cream (heavy)
- 32 gr almonds
- 14 gr corn syrup
- 1 gr almond extract
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 cookies into the glaze. Refrigerate the cookies on waxed paper until the glaze has set--about 10 minutes. ----
