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Chimneysweeps



* Exported from MasterCook *

Chimneysweeps

Recipe By : Mimi Markofsky
Serving Size : 30 Preparation Time :0:45
Categories : Cookies Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup blanched almonds
2/3 cup sugar
2 extra large egg whites
3 ounces semisweet chocolate -- melted & cooled
1/4 cup blanched almonds -- toasted and chopped
1 tablespoon unsweetened cocoa powder
30 blanched almonds -- whole

Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets
with parchment paper and lightly butter the parchment (if cooking spray is avai
lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
essor that has been fitted with the steel blade. Add 2 tablespoons sugar and g
rind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 second
s. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted c
hocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2" in between each cookie
. Moisten fingertips with cold water and shape the dough into 3/4" high 1-1/4"
wide mounds. Set a whole almond into the center of each mound, pointed end up
. Bake until the cookiese are dry and just firm on the outside but soft in the
center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer
to rack and cool.

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