Best Chimneysweeps

Directions

Place rack in center of oven. Preheat oven to 325℉ (160℃). Line baking sheets with parchment paper and lightly butter the parchment (if cooking spray is available, spray the paper).

Place 1 cup blanced almonds in the bowl of a food processor that has been fitted with the steel blade.

Add 2 tablespoons sugar and grind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 seconds. 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 chocolate, chopped almonds and cocoa powder. Using a tablespoon, drop the batter onto the prepared sheets, leaving 1½ inch in between each cookie .

Moisten fingertips with cold water and shape the dough into ¾ inch high 1¼ inch wide mounds. Set a whole almond into the center of each mound, pointed end up .

Bake until the cookies are dry and just firm on the outside but soft in the center, about 12 to 15 minutes. Let set on baking sheet for 5 minutes. Transfer to rack and cool.