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1
Preheat the oven to 350F.
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2
Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
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3
Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes.
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4
Transfer to a clean work surface.
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5
While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
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6
Let cool completely, then place in a bowl.
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7
Add cocoa, and whisk to combine; set aside.
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8
In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
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9
Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
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10
Add reserved almond-cocoa mixture, and stir to combine.
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11
Transfer mixture to a medium bowl to cool slightly.
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12
Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
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13
Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes.
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14
Have a rolling pin ready.
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15
As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin.
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16
Let stand until set.
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17
Repeat with the remaining batter.
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18
For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
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19
Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.
