Recipe - Hokey Pokey Cookies

One half cup Sliced almonds
One fourth cup Granulated sugar
2 tablespoon All purpose flour
1 Egg white
1 teaspoon Melted unsalted butter
One fourth teaspoon Salt
One fourth teaspoon Pure almond extract
3 ounce Semisweet chocolate chopped
into One fourth inch pieces

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 2024
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 One half inch of the edge of each cookie in the melted chocolate and let
them sit for 2025 minutes.

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