Chimneysweeps

1 c Blanched almonds

2/3 c Sugar

2 Extra large egg whites

3 oz Semisweet chocolate; melted

-& cooled 1/4 c Blanched almonds; toasted

-and chopped 1 tb Unsweetened cocoa powder

30 Blanched almonds; whole

Recipe by: Mimi Markofsky

Place rack in center of oven. Preheat oven to 325 degrees. 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 1-1/2" in between each cookie. Moisten fingertips with cold water and shape the dough into 3/4" high 1-1/4" wide mounds. Set a whole almond into the center of each mound, pointed end up. Bake until the cookiese are dry and just firm on the outside but soft in the center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer to rack and cool.
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