Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.

Remove from heat; add flour and ground hazelnuts and mix well.

Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.

Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.

Cool to room temperature on a wire rack.

Melt dark chocolate.

Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.

Store in an airtight container in a cool place for up to 2 days.