Description
This is from gourmet december 1991. The cookies can be made 2 days ahead and kept in an airtight container in the frige, they took it from the kahler grand hotel in rochester, minnesota. I love the combo of almonds and chocolate. I am a fan of callebat or scharfenberger chocolate if you can find them.
Ingredients
- Almonds
- Almond Paste
- Sugar
- Egg Whites
- Bittersweet Chocolate
Instructions
- Preheat oven to 375 degrees
- Spray 2 baking sheets with nonstick spray
- Spread almonds on rimmed baking sheet
- Place almond paste and sugar in processor and process until blended
- Add egg whites, 1 at a time, blending well betwwen additions
- Spoon dough into pastry bag fitted with plain 5 / 8-inch-wide
- Pipe one 6-inch-long log of dough atop almonds on rimmed sheet
- Gently roll dough in almonds, coating completely
- Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1 / 2-inch-wide space between ends
- Repeat with remaining dough, spacing cookies about 1 inch apart
- Bake cookies until golden, about 18 minutes
- Transfer to rack and cool
- Line another baking sheet with foil
- Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth
- Dip ends of 1 cookie into chocolate, tilting pan if necessary
- Shake cocokie gently to remove excess chocolate
- Place cookie, rounded side up, on foil-lined sheet
- Repeat with remaining cookies
- Refrigerate cookies until chocolate sets, about 30 minutes