1/2 cup unsifted flour
1/2 cup very finely chopped almonds
1/4 cup dark corn syrup
1/4 cup firmly packed light brown sugar
1/4 cup butter
2 squares (1 oz. each) semisweet chocolate, melted

Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.

Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.

Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.

Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.

Roll into cylinder shape starting on long side. Cool on rack.

Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.

May be stored in tightly covered container up to 1 week.

Makes 30.

Submitted by: Kathryn