Almond Chocolate Praline Crisps
Drop batter by teaspoons onto prepared baking sheets, spacing 4" apart.
Bake until deep golden, 7-8 minutes. Watch carefully, as they burn easily. Remove from oven and allow to cool on baking sheets 1 minutes., then transfer to wire racks.
When completely cooled, spread half of cookies with 1/2 tsp of chocolate, and then top with remaining cookies. Refrigerate until chocolate is set.
Store airtight with plastic wrap between layers in freezer up to 1 week.
Makes 18 cookies.