2 1/2 cups chopped almonds
1 1/2 cups chopped pecans
1/4 cup butter, melted
2 1/2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
1 teaspoon almond extract
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons lemon zest
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Melt the butter and sugar in a large skillet over medium heat. Mix in the almonds, pecans, melted butter and sugar until well blended. Spread evenly into the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Turn the cookie sheet onto a cooling sheet. Spread the melted chocolate over the cookie sheet, and press the loosely together until completely cool. Remove from cookie sheet to wire rack. Chill cookie sheet before removing chocolate.
To make the glaze, stir together the lemon juice and almond extract in a small bowl; stir over medium heat, stirring constantly until melted. Spread over cookie sheet and press the glaze over the cookie sheet.