Title: Chimneysweeps
Categories: Cookies
Yield: 30 Servings
1 c Blanched almonds
2/3 c Sugar
2 xl Egg whites
3 oz Semisweet chocolate;
- melted & cooled
1/4 c Blanched almonds;
- toasted & chopped
1 tb Unsweetened cocoa powder
30 Blanched almonds
Preparation time: 45 minutes
Place rack in center of oven. Preheat oven to 325°F. 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 tb 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 cookies are dry and just firm on the outside
but soft in the center, about 12 to 15 minutes. Let set on baking
sheet for 5 minutes. Transfer to rack and cool.
