Recipe - Chocolate Dipped Hokey Pokey Cookies Part 1

KAREN PHILLIPS CBTX40A
One half cup Sliced almonds
One fourth teaspoon Salt
One fourth cup Granulated sugar
One fourth teaspoon Pure almond extract
2 tablespoon Allpurpose flour
3 ounce Semisweet chocolate;
chopped into 1/4" pcs
1 Egg white
1 teaspoon Unsalted butter; melted

EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instantread test
thermometer.

Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.

Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.

Trace 2 6inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.

Directions continue

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini