Crunchy from the caramelized sugar, yet chewy from the nuts, this is the quintessential fancy cookie in my mind. The chocolate coating adds just the right touch to the flavor combination.
The cookies will keep, tightly covered, for weeks, without losing their crispness or flavor. They are a beautiful mahogany color and add a certain upscale chic to any cookie tray or as an addition to a dessert. Your oven needs to be at the correct temperature for this recipe use an oven thermometer if you can.
4 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
3 tablespoons milk
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
5 level tablespoons unbleached all-purpose flour
1 cup sliced almonds
6 ounces excellent quality dark chocolate
Line baking sheets with kitchen parchment. Preheat a conventional oven to 350-degrees F., or a convection oven to 330 degrees F.
Beat the butter, baking powder, salt, sugar, milk, corn syrup, and vanilla on medium speed for about 1 minute. Scrape the bowl and add the flour in two parts alternately with the milk, and beat on low speed until evenly combined about 30 seconds. Stir in the almonds.
Drop by half teaspoonfuls onto the parchment-lined baking sheets, about 3 inches apart. Bake in the preheated oven about 10 minutes, until the cookies have spread thin, are bubbly, and a rich brown. Remove the pan from the oven and slide the parchment off the baking sheet onto a wire rack to allow the cookies to cool.
The cookies are very fragile until they are coated with chocolate, so handle them carefully. Temper the chocolate according to the directions on the Recipe Guidelines page, and use a pastry brush to gently coat the back of each cookie with chocolate. If desired, use a fork to trace squiggle lines in the chocolate after you have spread it. Place the cookies on a parchment-lined baking sheet to allow the chocolate to set. Once it has set, layer the cookies with wax paper between layers in an airtight container and keep the container in a cool, dry place.