• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1 cup almond paste
• 1/2 cup plus 1-1/2 Tbsp. softened sweet butter, divided
• 1/4 cup corn syrup
• 1 tsp. pure vanilla extract
• 3 squares (1 oz each) semisweet chocolate
• 2/3 cups whole almonds, toasted

Sift flour, cocoa powder and salt; reserve.

Cream almond paste and 1/2 cup butter until smooth. Beat in corn syrup and vanilla extract. Beat in flour mixture, scraping sides of bowl occasionally until well blended.

Shape into 3/4 balls. Place on lightly greased cookie sheets, indent centers of cookies with finger.

Bake at 350 for 10 minutes

Note: Cookies will be soft but will become firm when cooled.

In top of double boiler, stir chocolate and remaining 1-1/2 Tbsp. butter over simmering water until melted and smooth. With spoon, drizzle small amount of chocolate into center of each cookie. Press an almond into chocolate on each cookie

Recipe submitted by Nick on 7/17/00

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