6 tbsp. butter
1/3 c. packed brown sugar
3 tbsp. light corn syrup
1/3 c. flour
1/2 c. ground blanched almonds

Line baking sheets with foil; do not grease. In a medium saucepan combine butter, brown sugar, and corn syrup. Cook over medium heat until butter melts and mixture boils, stirring constantly; remove from heat. All at once, stir in flour and almonds until thoroughly blended. Stir in vanilla.

Drop by half teaspoonfuls 3-inches apart. Bake at 350 degrees for 6-8 minutes or until a rich golden color. Cool 5 minutes on baking sheets before carefully peeling off foil. Place cookies on a cooling rack to cool completely. Spread with melted chocolate. Store in refrigerator.