1/2 c. all purpose flour
1/2 c. blanched almonds
1/4 c. light corn syrup
1/4 c. sugar
1/4 c. butter
1 sq. unsweetened chocolate
1/2 tsp. vanilla
1 c. heavy cream
2 tbsp. 10x sugar
Pistachio nuts, chopped

Combine flour and almonds. Combine corn syrup, sugar, butter and chocolate in small heavy saucepan. Cook, stirring constantly, until mixture comes to boiling and chocolate is melted. Remove from heat; stir in vanilla. Stir in flour mixture gradually until well blended.

Drop mixture by rounded teaspoonfuls about 3 inches apart onto ungreased cookie sheets; bake no more than 6 at a time. Bake in preheated slow oven 325 degrees for 9 minutes. Remove to wire rack; cool 1 to 1 1/2 minutes. Scoop up warm cookies with large metal spatula; quickly roll around wooden spoon handle (at least 1/2 inch in diameter). Hold a few seconds until cookie stiffens. If cookies cool too quickly or are too brittle to work, return to warm oven briefly to soften). Slide cookie off handle onto rack to cool completely. Beat heavy cream with 10x sugar until stiff. Pipe into ends of cookies. Dip ends into chopped pistachios.

HINT: You can also use canned whipped cream to save time, but you must serve it immediately.