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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found this recipe tucked inside a cookbook I picked up at a yard sale many years ago. You will need a candy thermometer for this. Ingredients:
1/2 cup sugar |
1/4 cup water |
2 cups almonds, slivered |
8 ounces semi-sweet chocolate chips |
3 egg whites (room temperature) |
2 cups icing sugar, sifted |
Directions:
1. Prepare cookie sheets by greasing and flouring; set aside.
2. Preheat oven to 300F/150°C.
3. Combine sugar and water in a saucepan. Cook until mixture reaches thread stage (230F/110C). Remove from heat.
4. Stir in almonds and chocolate chips using a wooden spoon.
5. Beat egg whites until stiff peaks form.
6. Gradually add icing sugar, 1 tablespoon at a time, beating until well blended.
7. Add almond and chocolate mixture and stir well.
8. Drop by half teaspoonfuls onto prepared baking sheets.
9. Bake for 20-25 minutes or until cookies are very dry.
10. Let stand 10 minutes.
11. Transfer to wire racks to cook completely.
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