| 1 | Preheat oven to 300d f. |
| 2 | In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. |
| 3 | Scrape down sides of bowl, then add egg and almond extract. |
| 4 | Beat at medium speed until light and fluffy. |
| 5 | Add the ground almonds and flour, and blend at low speed just until combined. |
| 6 | Form dough into 1 ?in balls and roll in sliced almonds, coating each ball thoroughly. |
| 7 | Place balls on ungreased cookie sheets, 2 in apart. |
| 8 | Bake for 15-18 minutes or until cookies are slightly brown along edges. |
| 9 | Immediately transfer cookies to a cool surface cover with waxed paper. |
| 10 | To make chocolate glaze; scald cream in a small saucepan then remove from heat. |
| 11 | Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. |
| 12 | With small wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate. |
| 13 | When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze, or dip half of each cookies into the glaze. |
| 14 | Refrigerate the cookies on waxed paper until the glaze has set--about 10 minutes |
