3/4 c. filberts or almonds
1 egg white, lightly beaten
2 3/4 c. flour
1/3 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temp.
1/2 c. sugar
3 eggs
1 tsp. almond extract
1/4 c. light corn syrup

CHOCOLATE DRIZZLE:

In heavy saucepan, low heat, melt 2 squares semi-sweet chocolate and 2 teaspoons shortening until melted, stirring. Remove from heat.

1. Toast nuts in 325 degrees oven until lightly toasted (about 10 minutes); cool and coarsely chop 1/3 cup. In blender grind remaining nuts to finely ground.

2. Save 1 tablespoon egg white for glaze. In large bowl cream sugar and butter. Mix in eggs and remaining white, corn syrup and almond extract. Add dry ingredients and finely ground nuts. Mix to form stiff dough then add chopped nuts. Flour hands and roll dough into 3 six inch long logs; place on greased cookie sheet, 3 inches apart and flatten to 1/2 inch thick. Brush with reserved egg white. Bake in upper 1/3 of oven, 25 minutes or until top is well crusted. With pancake turner, remove to wire rack until warm about 10 minutes. On cutting board, cut into diagonal, 1/2 inch slices, placing slices cut side up on cookie sheet. Return to oven; toast 10-15 minutes, turning halfway through. Remove cookies to wire rack to cool.

3. Prepare chocolate drizzle and drizzle over cookies. Makes 3 dozen.