Hokey Pokey Cookies
All purpose flour
Melted unsalted butter
Pure almond extract
Semisweet chocolate chopped
-into 1/4 inch pieces
Toast almonds on a baking sheet at 325 degrees about 8 minutes or
until golden brown.
Combine sugar, flour, egg white, butter, salt, and almond extract and
stir until smooth. Fold in almonds until coated.
The big secret he says is to then let the batter sit for 20 minutes
stirring occasionally to let the sugar dissolve for the desired taste
Evenly divide batter into two six inch rounds and bake at 325 for
20-24 minutes. Turn the baking sheet a half turn midway through the
Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges.
Allow to cool another 30 minutes.
Heat chocolate in a double boiler, stirring constantly until smooth,
about 2 minutes. Remove from heat and continue stirring until
temperature drops to 90 degrees.
Dip 1/2 inch of the edge of each cookie in the melted chocolate and
let them sit for 20-25 minutes.