Preheat oven to 350F. Spray 2 regular muffin pans. Set aside.
Beat butter with granulated sugar and vanilla in a large bowl, with an electric mixer, until pale and fluffy, about 2 min. Stir in flour and salt until combined and dough comes together. Pat dough together and scoop about 1 tbsp into each muffin cup. Using fingers, press dough into the base of the cup and just up the sides, forming a slight lip about 1/4 in. high. Set pans aside.
Whirl almonds and chocolate chips in a food processor until coarsely ground, about 1 min. Beat egg with brown sugar in a large bowl, using an electric mixer, until thick and pale, about 3 min. Stir in corn syrup. Fold in chocolate-almond mixture. Scoop 1 tbsp of chocolate mixture into each dough-lined cup.
Bake in centre of oven until chocolate melts and crust turns golden, about 12 min. Cool completely in pan on a rack. Carefully loosen edges and remove. Store in an airtight container up to 1 week or freeze up to 1 month.
Nutrition (per serving)
From the kitchen of Maria Caruso, mother of Roberto Caruso (in-house photographer).