INGREDIENTS

INSTRUCTIONS

Heat oven to 325 degrees. Place almonds in food processor, add 1
tablespoon of sugar to absorb the oil generated by the nuts, and
grind until medium fine. (You should have about 1 1/2 cups.) Place
egg whites in the clean bowl of an electric mixer. Beat on high
speed, using the whisk attachment, until egg whites are stiff. Add
the rest of the sugar slowly; continue beating until egg whites are
very thick, about 2 to 3 minutes. Beat in cocoa until combined. Fold
in almonds, and mix until completely blended. The batter should be
quite thick and sticky. Line two baking sheets with Silpat baking
mats. Dampen hands, and shape about 1 heaping teaspoonful of dough
into a 1-inch ball. Pinch the ball with your fingers to form a
teardrop shape and place on baking sheet. Continue process, spacing
cookies about 2 inches apart, until all the dough is used. Bake until
cookies are slightly cracked, and soft but slightly firm, 12 to 14
minutes. Let cool on sheet for several minutes, then transfer to a
rack to cool completely. Place chocolate in a mixing bowl. Heat heavy
cream in small saucepan over medium heat until simmering. Pour over
chocolate, and let stand; stir until all the chocolate has melted and
mixture is smooth. Let cool until thick yet pipeable. The ganache
should be the consistency of toothpaste. Fill a pastry bag fitted
with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon
of chocolate onto the flat side of a cooled cookie and place another
cookie on top. Press together gently so chocolate oozes out slightly.
Return cookie to rack and let chocolate harden. Repeat process with
remaining cookies. Makes 24 filled cookies.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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