Preparation

1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
2. In a small saucepan melt the butter with the oil over medium low heat. Add the brown sugar and stir to dissolve. Remove from heat and stir in the brandy. Add the salt, almond flour and all purpose flour and mix until smooth. Stir in the sliced almonds.
3. Using a tablespoon measure, scoop out about 3/4 of a tablespoon of the batter onto the prepared baking sheets, leaving about 3 inches between each cookie as they will expand while baking.
4. Bake for 5 minutes, then rotate pans and switch their places in the oven. Bake another 2-4 minutes or until lightly browned.
5. Allow to cool completely while on the pans set over a wire rack or where air can circulate - like a cool stove top.
6. Place chocolate in a small glass bowl. Melt in a microwave for 1 minute. Stir and return to melt for 30-second intervals until almost fully melted. Stir until smooth.
7. 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 - this can be done faster with a little time in the fridge. Store at room temperature.
8. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018