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Chimneysweeps

Author/Submitted by: Mimi Markofsky
Servings: 30
Categories: Chocolate / Cookies / Desserts

Ingredients:
1  cup  blanched almonds
2/3  cup  sugar
2    extra large egg whites
3  ounces  semisweet chocolate, melted & cooled
1/4  cup  blanched almonds, toasted and chopped
1  tablespoon  unsweetened cocoa powder
30    blanched almonds, whole

Directions:
Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets with parchment paper and lightly butter the parchment (if cooking spray is available, spray the paper). Place 1 cup blanced almonds in the bowl of a food processor that has been fitted with the steel blade. Add 2 tablespoons sugar and grind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 seconds. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted chocolate, chopped almonds and cocoa powder. Using a tablespoon, drop the batter onto the prepared sheets, leaving 1-1/2" in between each cookie. Moisten fingertips with cold water and shape the dough into 3/4" high 1-1/4" wide mounds. Set a whole almond into the center of each mound, pointed end up. Bake until the cookiese are dry and just firm on the outside but soft in the center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer to rack and cool.


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