Italian Chocolate Almond Cookies

READY IN: 16mins
YIELD: 96 cookies




  • Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
  • Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
  • Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
  • Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
  • Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
  • Cool on rack. Sprinkle with icing sugar when cool.