Chocolate almond cookies (baci di cioccolato)

3 servings

Ingredients

Quantity Ingredient
ISBN 0-02-009078-1; 1994

Directions

These wonderful bite-size chocolate cookies come from the restaurant Coco Pazzo in New York City and were created by pastry chef Susan Spungen.

6 cups almond flour (see pages 2ss-s6for sources) 4½ cups sugar 1 cup cocoa powder 6 ounces semisweet chocolate, melted 6 tablespoons honey Dash of vanilla 9 egg whites 1. Preheat the oven to 350-F.

2. Combine the flour, sugar, and cocoa powder in a large mixing bowl and stir with a wooden spoon to combine.

3. Add melted chocolate and honey and mix well. Add egg whites and mix until a dough is formed.

4. Drop by rounded teaspoonfuls, or use a melon baller, onto baking sheets lined with parchment or aluminum foil. Bake 8 to 10 minutes.

They should still be soft when you take them from the oven. Cool slightly before serving. Serve them warm.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:16) (159) Fido: Cooking

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