Light brown sugar,
Finely chopped almonds
PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy.
Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK