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Instructions |
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Preheat oven to 400*F. Grease cookie sheets. Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add egg whites, cinnamon and vanilla; process just until mixture forms moist dough.
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Shape dough into 1-inch balls. (Dough will be sticky.) Place 2 inches apart on prepared cookie sheets. Press 1 whole almond into center of each dough ball.
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Bake 8 to 10 minutes or just until set. Cool on cookie sheets 2 minutes. Transfer to wire racks to cool completely.
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Place remaining 3 squares chocolate in small resealable food storage bag; seal. Microwave on HIGH 1 minute; knead bag. Microwave at additonal 30-second intervals, kneading after each interval, until chocolate is melted. Cut off small corner of bag. Drizzle chocolate over cookies. Let stand until set. Store in airtight container.
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Originally Submitted
11/28/2008
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