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Almond Chocolate Drops




Source of Recipe


billk54 at rc


List of Ingredients





1 1/2 cups (8 ounces) whole blanched almonds
1/4 cup (1 ounce) powdered sugar, sifted
2 large egg whites, at room temperature
1/4 cup (1 3/4 ounces) granulated sugar
1 ounce bittersweet chocolate, finely chopped


Recipe



Preheat oven to 300 degrees. Line a large baking pan with parchment paper.

Use a food processor to finely grind, but not pulverize, the almonds. Mix the almonds with the powdered sugar.

Put the egg whites in the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, starting on medium speed. When they start to froth, add about a third of the granulated sugar, and beat until they become opaque and increase in volume. Add another third of the sugar, and beat until they start to become firm; then turn up the mixer speed, add the remaining sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Using a spatula, fold the almonds and powdered sugar into the whites by hand, and then fold in the chocolate.

If you are adept with a pastry bag, pipe the mixture into 1-inch rounds, 1 inch apart, onto the baking pan. Don't use a tip; the nuts and chocolate may clog it. Or drop the batter on the pan from a teaspoon.

Put the pan on the middle shelf of the oven. Bake the cookies until they are lightly brown, firm on the surface, and able to be detached from the papers, about 20 minutes.

Remove the pan to a rack to cool. When the cookies are completely cool, store them in an airtight container at room temperature.