My grandmother used to make these cookies but I never got the recipe from her

Instructions:

Making the Cookies:

1. Preheat the Oven (5 minutes):

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Prepare the Butter Mixture (5 minutes):

   • In a small saucepan over medium heat, melt the butter.
   • Stir in the brown sugar and corn syrup (or honey).
   • Cook, stirring constantly, until the mixture is smooth and bubbly for about 1-2 minutes.

3. Mix Dry Ingredients (2 minutes):

   • In a separate medium bowl, whisk together the almond flour and salt.

4. Combine Wet Ingredients (2 minutes):

   • Remove the butter mixture from the heat and stir in the vanilla extract. Let it cool slightly.

5. Make the Batter (2 minutes):

   • Add the cooled butter mixture to the almond flour mixture and whisk until well combined.
   • Then, whisk in the egg white until the batter is smooth.

6. Shape and Bake the Cookies (15 minutes):

   • Drop teaspoons of batter onto the prepared baking sheets, spacing them about 3 inches apart.
   • Flatten each mound of batter with the back of a spoon or your fingers to form thin rounds (about 2-3 inches in diameter).
   • Bake the cookies for 8-10 minutes, or until the edges are golden brown.
   • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. They will be soft at first but will firm up as they cool.

7. Shaping the Lace (optional, 5 minutes per cookie):

   • While the cookies are still warm and pliable (but not too hot to handle), use a spatula to carefully lift them one at a time.
   • Drape each cookie over a rolling pin or a bottle to create a curved shape. This step creates the signature lace-like appearance.
   • Let the cookies cool completely on the rolling pin or bottle to set their shape.

Making the Chocolate Filling:

1. Prepare the Chocolate Ganache (5 minutes):

   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   • Place the chocolate chips in a heatproof bowl.
   • Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes.

2. Adding Vanilla and Combining (1 minute):

   • Add the vanilla extract and stir the mixture until the chocolate is completely melted and smooth.

Filling the Cookies:

1. Carefully remove the cooled cookies from the rolling pin or bottle.

2. Spread the Filling (2 minutes per cookie):

   • Spoon a generous amount of the chocolate ganache onto the flat side of one cookie.

3. Assemble the Sandwich Cookies:

   • Gently press another cookie on top of the filling, spreading the chocolate to the edges.

4. Let the Cookies Set (until chocolate hardens):

   • Place the filled cookies on a wire rack or parchment-lined tray to allow the chocolate filling to set completely.