1 C sugar
6 T sifted cocoa powder
1 1/2 C medium-fine ground, blanched almonds
1/2 t vegetable shortening
4 oz semi sweet chocolate, melted
Pre-heat oven to 325 degrees. Place eggs in a clean mixing bowl fitted with the whisk attachment. Beat on high speed until egg whites are stiff. The add sugar slowly, and continue beating until egg whites are very thick; about 2-3 minutes. Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be quite thick and sticky. Line a baking sheet with parchment paper. 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 prepared baking sheet. Continue process until all the dough is used. Bake until cookies are slightly cracked; 15-17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely. Combine shortening and melted chocolate. Spoon 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.
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