| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chocolate, Cookies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced almonds |
| 1/4 |
c |
Granulated sugar |
| 2 |
tb |
All purpose flour |
| 1 |
|
Egg white |
| 1 |
ts |
Melted unsalted butter |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pure almond extract |
| 3 |
oz |
Semisweet chocolate chopped into 1/4 inch pieces |
INSTRUCTIONS
Toast almonds on a baking sheet at 325 degrees about 8 minutes or until
golden brown.
Combine sugar, flour, egg white, butter, salt, and almond extract and stir
until smooth. Fold in almonds until coated.
The big secret he says is to then let the batter sit for 20 minutes
stirring occasionally to let the sugar dissolve for the desired taste and
texture.
Evenly divide batter into two six inch rounds and bake at 325 for 20-24
minutes. Turn the baking sheet a half turn midway through the baking time.
Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow
to cool another 30 minutes.
Heat chocolate in a double boiler, stirring constantly until smooth, about
2 minutes. Remove from heat and continue stirring until temperature drops
to 90 degrees.
Dip 1/2 inch of the edge of each cookie in the melted chocolate and let
them sit for 20-25 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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