Pulse the almonds in a food processor until finely chopped. Combine almonds, flour, and salt in a medium bowl.
In a saucepan over medium heat, combine the butter, sugar, and corn syrup. Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla. Pour the mixture into the almond bowl, and stir to combine. Set aside for about a half hour, to cool.
Preheat oven to 350 degrees F. Line cookie trays with parchment paper. Using a teaspoon, scoop batter one teaspoon at a time onto the parchment paper. Roll into balls, and place with at least 2-3 inches of space between each cookie, as they will spread while baking. Bake one pan at a time, for 8-10 minutes, or until flat and a golden brown color. Cool on the baking pan for a few minutes, and transfer to a wire rack.
Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute. Remove and stir, and heat for additional 30 second increments until melted. Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top. Set aside to cool and set.
Store in an air-tight container. You may want to place parchment paper between cookies if you are stacking them.