| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Cookies |
2 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plus 2 Tbls. (100 grams) |
|
|
Blanched almonds |
| 1 1/3 |
c |
(200 grams) confectioner's |
|
|
Sugar |
|
|
Scant 1/4 cup (20 grams) |
|
|
Unsweetened cocoa powder, |
|
|
Prefer Dutch process |
| 3 |
|
To 3 1/2 Tbls. egg whites |
| 1 |
tb |
Milk |
INSTRUCTIONS
Grind the almonds to a coarse powder in a food processor fitted with
the steel blade. Add the sugar and cocoa and process to a fine
powder. Add 3 tbsp egg whites & process to a stiff, solid paste. Add
the additonal egg white if necessary.
Shaping: Pinch off pieces of dough the size of a fat cherry and roll
between your hands into balls. Place 2 inches apart on buttered or
parchement-lined baking sheets. Lightly brush the tops with milk.
Baking: Heat the oven to 325 degrees F. Bake for 20 to 22 minutes. At
first the cookies will flatten out and look like nothing at all, but
given a few minutes, each of these little cookies will puff up and
their tops will become cracked and shiny. Cool on racks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”