Chocolate almond macaroons

Yield: 24 Servings

Measure Ingredient
1 pack (12-oz) (2 cups) Nestle Toll House Little Bits semi-sweet chocolate; divided
2 Egg whites
1 can (8-oz) almond paste
⅓ cup Sifted confectioners' sugar
2 tablespoons All-purpose flour
1 cup Nestle Toll House Little Bits semi-sweet chocolate; reserved from (12-oz) package; divided
1 tablespoon Vegetable shortening
¼ cup Chopped blanched almonds

COOKIES

TOPPING

Cookies: Preheat oven to 300 degrees. Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth.

Set aside. In large bowl, combine egg whites, almond paste, confectioners' sugar and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1-¾ inch rosettes onto foil-lined cookie sheets. Bake at 300 degrees for 25 minutes.

Cool completely on wire racks.

Topping: Combine over hot (not boiling) water, ¾ cup Nestle Toll House Little Bits semi-sweet chocolate and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with ½ rounded teaspoonful of chocolate. Sprinkle with remaining ¼ cup Nestle Toll House Little Bits semi-sweet chocolate and chopped almonds. Makes 2 dozen 2-inch cookies

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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