1. Preheat oven to 375 degrees F.

Filling:

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

Cookies:

1. In a large bowl cream together with a hand mixer or stand mixer, the butter and sugar.

2. Beat in the egg, and vanilla extract.

3. Add the flour and ground almonds to the butter mixture and mix just until combined.

4. 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.
5. Spoon 1 tablespoon of the pecan pie mixture onto each cookie.
6. Bake for 8-10 minutes or until filling is just set.
7. Remove from the oven and cool on a wire rack.
8. Once the cookies have cooled, melt the chocolate chips and drizzle on top of the cookies.
9. Cool until set and serve.