This was posted to accompany my "Chocolate Amaretti Peaches" recipe. Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.
- Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
- Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
- Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
- In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
- Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
- Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
- Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
- Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
- W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
Thank you for this recipe. We have enjoyed it for two years now at the holidays. It's so much healthier than most Christmas cookies. I used a Kitchenaide upright mixer instead of a handheld mixer and the cookies turned out beautifully.
These were good, I would have prefered a little more chocolate flavor (just personal preference) the texture was great though and they did bake out nicely, thanks Twissis!...Kitten:)
Made these for a work social and they were a huge hit and a favorite for the chocolate lovers in the croud. i had a little trouble with my meringue portion of the preparation, I suspect too much air went out while adding the sugar. Nonetheless, they were easy to prepare and quite attractive. at 11 mintes of baking, they were very soft on the inside with a just crispy exterior - much like a macaroon. Another minute or so and they were quite crispy and a little more dry on the outside - a little more like the amaretti cookies one buys in the store. Some preferred one version over the other but both were delicious.