• Preheat oven to 375 degrees F.

Filling:

• Combine butter, pecans, brown sugar, corn syrup, salt, and eggs into a medium saucepan, over medium-low heat.
• Stir constantly just until thickened. Remove from heat and set aside.

Cookies:

• In a large bowl cream together with a hand mixer or stand mixer, the butter and sugar.
• Beat in the egg, and vanilla extract.
• Add the flour and ground almonds to the butter mixture and mix just until combined.
• Roll dough into a bit larger than 1" balls and place them on an ungreased baking sheet covered with parchment paper. Slightly press cookies down into a flat, thick disk, they should be 2 inches apart one from each other.
• Spoon 1 tablespoon of the pecan pie mixture onto each cookie.
• Bake for 8-10 minutes or until filling is just set.
• Remove from the oven and cool on a wire rack.
• Once the cookies have cooled, melt the chocolate chips and drizzle on top of the cookies.
• Cool until set and serve.