Nut and Spice Cookie Recipes - Monroe's Almond Dreams

 

Ingredients 

• 2 large egg whites

• 1 cup/200 g superfine sugar

• 1 3/4 cups/275 g finely ground almonds

• 1/2 tsp almond extract/essence

• 4 oz/125 g semisweet/dark chocolate, coarsely chopped

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with rice paper.

2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form.

3. Use a large rubber spatula to fold in the superfine sugar, almonds, and almond extract. Fit a pastry bag with a 1/2-inch (1-cm) plain tip.

4. Fill the pastry bag, twist the opening tightly closed, and pipe out 3 inch (8-cm) long lines spacing 1 1/2 inches (4 cm) apart on the prepared cookie sheets.

5. Bake for 15-20 minutes, or until golden brown. Cool the cookies on the cookie sheets for 1 minute. Transfer to racks to cool.

6. Tear away the excess rice paper from around the edges. Melt the chocolate in a double boiler over barely simmering water. Drizzle the chocolate in a zigzag pattern over the tops.