Yield: 20 cookies
Measure | Ingredient |
---|---|
1 cup | Almonds, finely chopped |
¾ cup | Confectioners Sugar |
¼ cup | Unsweetened Cocoa Powder |
2 teaspoons | Orange Peel, freshly grated |
8 tablespoons | Butter or Margarine, at room |
\N \N | Temperature (not spread) |
2 tablespoons | Almonds, coarsely chopped |
3 larges | Egg Whites |
1 tablespoon | Granulated Sugar |
2 ounces | Semisweet chocolate, melted |
\N \N | & cooled |
1 teaspoon | Vegetable Oil |
GARNISH
Preheat oven to 350 degrees. Arrange 20 1½" foil baking cups on a cookie sheet. In a small bowl, mix almonds, confectioners sugar, cocoa and orange peel. Stir in 6 Tbsp. of butter and 1 egg white. In a small bowl, beat remaining egg whites with electric mixer until foamy. Add granulated sugar. Beat just until stiff peaks form when beaters are lifted. Fold into almond mixture. Fill baking cups ¾ full. Bake 13 to 16 minutes until tops look dry. Cool on cookie sheet. Meanwhile mix remaining 2 Tbsp. butter and the melted chocolate. Stir in oil. Spread mixture on cookies and sprinkle with chopped almonds. Store airtight in the refrigerator up to 3 weeks.
Nutrient Value Per Cookie: 125 Calories, 2 g Protein, 9 g Carbohydrate, 10 g Fat, 12 mg Cholesterol w/butter or 1 mg Cholesterol w/margarine, and 56 mg Sodium.
Exchanges: ½ Starch/Bread and 1 ¾ Fat.
Recipe From "Woman's Day" magazine 11/24/92. Posted by Anne Marie Chiappetta.
Submitted By ANNE MARIE CHIAPPETTA On 04-15-95