Lacy Almond Cookies with Chocolate Drizzle

2 tablespoons unsalted butter
1 tablespoon walnut oil
1/3 cup brown sugar, packed
1 tablespoon brandy or cognac or 1/2 teaspoon vanilla extract plus 2 teaspoons apple juice
1/4 cup finely ground almond flour
2 tablespoons all purposed flour, gluten free if desired
1/4 teaspoon salt
1/4 cup almonds, sliced
3 ounces 72% cacao dark chocolate

Preheat oven to 370F. Line 2 baking sheets with parchment paper.
In a small saucepan stir together butter, oil, brown sugar and brandy over medium heat until smooth. Remove from heat.
Using a tablespoon measure, scoop out a bit less than a tablespoon of the batter onto the prepared baking sheets, leaving about 3 inches between each cookie as they will expand while baking.
Bake for 5 minutes, then rotate pans and switch their places in the oven. Bake another 3-4 minutes or until slightly browned.
Cool completely on lined pans set over a wire rack or where air can circulate - like a cool stove top.
Chop chocolate and place in a small glass bowl. Melt in a microwave for 1 minute.Stir and return to melt for another 30 seconds. Stir until smooth.
Transfer melted chocolate to a small zip-top plastic bag. Snip the corner of the bag to create a small hole. Drizzle the chocolate over the cookies. Chocolate will set as it cools. Store at room temperature.
This recipe does not meet MHealthy Nutrition Guidelines. 1/2018

Nutrition Information