In a food processor, blend blanched almonds and sugar until fine and powdery.
Beat egg whites until stiff peaks form. Fold in almond mixture. Add amaretto or cinammon. Mix until smooth. Refrigerate 1/2 Hour to 1 Hour.
Line cookie sheet with parchment. Preheat oven to 350 degrees. Roll walnut sized balls and place on pan. Press a whole almond into each cookie. Bake 15 to 20 Minutes. Cool to room temperature.
Melt baking chocolate. Drizzle over cookies. Store in airtight container. Yield approximately 50 cookies.
Ingredients
Directions
In a food processor, blend blanched almonds and sugar until fine and powdery.
Beat egg whites until stiff peaks form. Fold in almond mixture. Add amaretto or cinammon. Mix until smooth. Refrigerate 1/2 Hour to 1 Hour.
Line cookie sheet with parchment. Preheat oven to 350 degrees. Roll walnut sized balls and place on pan. Press a whole almond into each cookie. Bake 15 to 20 Minutes. Cool to room temperature.
Melt baking chocolate. Drizzle over cookies. Store in airtight container. Yield approximately 50 cookies.