Latin Lace Florentines

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¾ cup quick-cooking oats
 * ¾ cup all-purpose flour
 * ¾ cup granulated sugar
 * 1 teaspoon ground cinnamon
 * ¾ teaspoon chili powder
 * ½ teaspoon baking soda
 * ½ teaspoon salt
 * 1½ cups sliced almonds
 * 1¼ sticks unsalted butter melted
 * ¼ cup milk
 * ¼ cup light corn syrup
 * 1 teaspoon pure vanilla extract
 * 4 ounces fine-quality bittersweet chocolate chopped

Directions

 * 1) Preheat oven to 350°F with oven rack in the middle.
 * 2) Line baking sheet with heavy-duty aluminum foil buttered generously.
 * 3) In a large bowl whisk together oats, flour, sugar, cinnamon, chili powder, baking soda and salt then stir in almonds.
 * 4) Add butter, milk, corn syrup and vanilla extract then stir to combine.
 * 5) Scoop heaping teaspoons of batter onto prepared sheets at least 3 inches apart six cookies per sheet.
 * 6) Bake one sheet at a time until the cookies are flat and browned around the edges approximately 8 minutes.
 * 7) Cool on sheets for several minutes then transfer to cooling rack.
 * 8) When all cookies are baked melt the chocolate in a metal bowl set over a pan of simmering water then using a very small tipped pastry bag or the tines of a fork drizzle chocolate in a zigzag pattern over the tops of the cookies.