Author/Submitted by: Mimi Markofsky
extra large egg whites
melted & cooled
toasted and chopped
unsweetened cocoa powder
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.