2 c Very finely ground almonds
1 c Superfine sugar
1/4 c Confectioners’ sugar
1/4 ts Ground cinnamon
1 1/2 oz Unsweetened chocolate,
-melted and cooled
2 Extra-large egg whites,
-unbeaten
Granulated sugar for topping
Chocolaty rich with a chewy macaroon cookie center.
Preheat oven to 400~.
Combine almonds, superfine sugar, confectioners’ sugar and cinnamon
in a large bowl; beat in melted chocolate and egg whites until
smooth; wrap in wax paper. (Mixture will be sticky.) Chill several
hours or overnight.
cut dough in half. (Refrigerate one half.) Roll out dough to a
1/2-inch thickness between two sheets of wax paper. Remove top piece
of wax paper. Witha 2-1/2 inch round cookie cutter, cut out as many
circles from teh dough as you can. Remove scraps of dough and
refrigerate for second rolling; cut circles in half to make half moon
shapes. Carefully remove cookie halves from bottom sheet of wax
paper; place cookies on lightly greasted cookie sheets; sprinkle
lightly with granulated sugar. Repeat with other half of dough. Use
any scraps of dough for second rolling. Let cookies dry for 3 hours.
Bake in a 400~ oven for 12 minutes or until cookies are browned on the
bottoms. Remove to wire racks; cool completely. Cookies will have an
outside crust but will be soft inside {gosh, doesn’t that sound like
Al Martin? grin }.
Makes 2-1/2 dozen cookies.
Yields
2 Servings
