Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.

Target recipe: heat oven to 350*. in small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth. in large bowl, beat 1/4 cup sugar and margarine until light and fluffy. blend in chocolate mixture and vanilla. stir in flour and salt; mix well. using rounded teaspoonfuls of dough, shape into ball. place 2 inches apart on ungreased cookie sheets. make an indentation in center of each cookie. fill each with scant 1/4 tsp. almond paste; press dough around filling to cover. bake at 350* for 9 to 11 minutes or until set. remove from cookie sheets; roll in sugar. cool completely. yield: 4 dozen cookies.