¡ ½ cup sliced almonds
¡ ¼ cup sugar
¡ 2 tbsp flour
¡ 1 egg white (almost ¼ cup)
¡ 1 tsp. sweet butter, melted
¡ ¼ tsp. almond extract
¡ 3-oz semi-sweet chocolate, chopped into ¼-inch pieces
Preheat oven to 325º
Line sheet pan with parchment paper
Toast almonds until golden brown
Combine sugar, flour, egg, butter, salt & almond extract in stainless steel bowl, stir until smooth
Gently fold in almonds until coated with the batter
Hold batter at room temperature for 20 minutes to let batter rest, stirring occasionally
Trace two 6-inch circles onto parchment paper and place on sheet pan
Divide batter evenly into circles
Spread batter evenly to cover each circle.
Bake in a 325º oven - 20 to 24 minutes, until uniformly brown
Turn pan 180° about half way through baking time
Remove pan from oven and allow to cool 3 to 4 minutes
With a pizza cutter cut each circle into 4 wedge-shape cookies
Cool 30 minutes before removing from parchment
Heat 1-inch of water in the bottom of double boiler
Place chocolate in the top half and melt the chocolate until smooth
Dip cooled cookies in ½-inch of the round edge of the cookie and place on parchment to allow chocolate to set at room temperature, 20 to 30 minutes
To set chocolate faster, place the cookies in the refrigerator for 5 minutes
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