Best Chimneysweeps
Best Chimneysweeps recipe
Yield
30 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
blanched |
*
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
egg whites
or extra large |
|
| 3 | ounces |
semi-sweet chocolate
melted, cooled, null, null |
|
| ¼ | cup |
almonds
toasted, chopped |
*
|
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| 30 | whole |
almonds
blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
blanched |
*
|
| 158 | ml |
sugar
|
|
| 2 | extra |
egg whites
or extra large |
|
| 86.7 | ml/g |
semi-sweet chocolate
melted, cooled, null, null |
|
| 59 | ml |
almonds
toasted, chopped |
*
|
| 15 | ml |
cocoa powder
unsweetened |
|
| 3E+1 | each |
almonds
blanched |
*
|
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.
