1/2 c. sifted plain flour
1/4 c. blanched almonds, ground
1/4 c. light corn syrup
1 sq. unsweetened chocolate
1/4 c. sugar
1/2 stick butter
1/2 tsp. vanilla

Combine flour and almonds on waxed paper. Preheat oven to 325 degrees. Combine corn syrup, chocolate, sugar and butter in sauce pan. Cook stirring constantly until mixture boils and chocolate is melted. Remove from heat and stir in vanilla. Stir in flour mixture gradually until well blended. Drop by scant teaspoonfuls onto ungreased cookie sheets about 3 inches apart. Bake only 6 at a time. Bake 8 minutes. Remove from oven, cool 30 seconds, scoop up with spatula, quickly roll around wooden spoon handle until cookie stiffens. If cookie stiffens before rolling, return to oven for a few minutes. Store in airtight container.