| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
pk |
(12-oz) (2 cups) Nestle Toll House Little Bits semi-sweet chocolate; divided |
| 2 |
|
Egg whites |
| 1 |
cn |
(8-oz) almond paste |
| 1/3 |
c |
Sifted confectioners' sugar |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Nestle Toll House Little Bits semi-sweet chocolate; reserved from (12-oz) package; divided |
| 1 |
tb |
Vegetable shortening |
| 1/4 |
c |
Chopped blanched almonds |
INSTRUCTIONS
COOKIES
TOPPING
Cookies: Preheat oven to 300 degrees. Melt over hot (not boiling) water, 1
cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth.
Set aside. In large bowl, combine egg whites, almond paste, confectioners'
sugar and flour; beat until smooth. Blend in melted chocolate. Spoon
macaroon mixture into pastry bag fitted with rosette tip. Pipe 1-3/4 inch
rosettes onto foil-lined cookie sheets. Bake at 300 degrees for 25 minutes.
Cool completely on wire racks.
Topping: Combine over hot (not boiling) water, 3/4 cup Nestle Toll House
Little Bits semi-sweet chocolate and vegetable shortening; stir until
morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2
rounded teaspoonful of chocolate. Sprinkle with remaining 1/4 cup Nestle
Toll House Little Bits semi-sweet chocolate and chopped almonds. Makes 2
dozen 2-inch cookies
From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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