Chocolate Almond Crisps Part 1 Of 2

It’s effortless just to watch believers self-destruct spiritually and do nothing about it. It’s effortless to do nothing and watch a relationship with others that took years to develop just vanish in a matter of days. Few enjoy confronting others or the often hostile responses from hard hearts we often receive in return, but confronting others with the right spirit is the evidence of our love and according to Scripture it is something that must not be neglected. “Faithful are the wounds of a friend” (Pr. 27:6).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Chocolate, Desserts	30	Servings

INGREDIENTS

3/4	c	Sliced almonds
1/2	c	Plus 2 T granulated sugar
2		Egg whites
1/8	t	Cream of tartar
1/8	t	Salt
1/2	t	Almond extract
1	t	Cornstarch
1	T	Confectioners' sugar
6	oz	Semi-sweet chocolate
		broken into 1/2-oz pcs.
7	T	Heavy cream
1	t	Granulated sugar
1	t	Unsalted butter

INSTRUCTIONS

EQUIPMENT:  Measuring cup, measuring spoons, 2 baking sheets, food
processor with metal blade, electric mixer with balloon whip, rubber
spatula, parchment paper, pastry bag, double boiler, film wrap,  whisk,
1 1/2-qt saucepan, small stainless steel bowl, medium star tip  Preheat
the oven to 325 degrees. Lightly toast the almonds on a baking  sheet
in the preheated oven for 5 minutes. Remove from the oven and  cool to
room temperature. Reduce the oven temperature to 225 degrees.  In the
bowl of a food processor fitted with a metal blade, coarsely  process
the toasted almonds with 2 tablespoons of sugar into pieces  1/8 inch
in size. Set aside until needed. Line two baking sheets with  parchment
paper. Create a meringue by whisking the egg whites on  medium speed in
the bowl of an electric mixer fitted with a balloon  whip. Whisk until
frothy, about 1 minute. Add the cream of tartar and  salt, increase
speed to high, and whisk until the egg whites begin to  stiffen, 1 to 1
1/2 minutes. While continuing to whisk on high speed,  gradually add
1/2 cup granulated sugar. The egg whites should form  peaks that are
stiff, but not dry, about 2 to 3 minutes. Add almond  extract and whisk
on high for an additional 30 seconds. Remove the  bowl from the mixer
and use a rubber spatula to fold in the chopped  almonds and
cornstarch.  Directions Continued >>>  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“If God is your Copilot – swap seats!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 41 Total Fat: 4.9g Cholesterol: 5.1mg Sodium: 15.5mg Potassium: 33mg Carbohydrates: 8g Fiber: <1g Sugar: 3.7g Protein: 1.3g