Melt chocolate and cool slightly. Preheat oven to 350 degrees. Blend almond
oil with sugar, eggs, vanilla extract, almond extract and chocolate; mix
well. Combine flour, baking powder and salt. Blend into creamed mixture.
Cover with plastic wrap and chill thoroughly several hours. Roll into 48
1-inch balls. Roll in powdered sugar; place on nonstick cookie sheet. Press
one almond in center of each cookie. Bake for 8 to 10 minutes. Do not
overbake. Cool on wire rack and store in airtight container.
Servings: 4 dozen cookies
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION: 51 Calories; 2.51 g Fat; 8.88 mg Cholesterol; 20 mg Sodium;
6.85 g Carbohydrate; .36 g Fiber; .8 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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