Recipe - Chimneysweeps

1 cup Blanched almonds
2/3 cup Sugar
2 Extra large egg whites
3 ounce Semisweet chocolate; melted
& cooled
One fourth cup Blanched almonds; toasted
and chopped
1 tablespoon Unsweetened cocoa powder
30 Whole blanched almonds

From: AUNTIEFIFI@aol.com (Mimi Markofsky)

Date: Sun, 14 Apr 1996 01:54:06 0400

Place rack in center of oven. Preheat oven to 325 degrees. Line baking
sheets with parchment paper and lightly butter the parchment (if cooking
spray is available, spray the paper). Place 1 cup blanced almonds in the
bowl of a food processor that has been fitted with the steel blade. Add 2
tablespoons sugar and grind the nuts and sugar to a fine texture. Add 1 egg
white and blend 10 seconds. Add half the remaining sugar and blend 10
seconds. Add the remaining sugar and blend another 10 seconds. Transfer to
a medium bowl. Mix in the melted chocolate, chopped almonds and cocoa
powder. Using a tablespoon, drop the batter onto the prepared sheets,
leaving 11/2" between each cookie. Moisten fingertips with cold water and
shape the dough into 3/4" high 11/4" wide mounds. Set a whole almond into
the center of each mound, pointed end up. Bake until the cookiese are dry
and just firm on the outside but soft in the center, about 1215 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.

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