---------- Recipe via Meal-Master (tm) v8.05
       Title: Chimneysweeps
  Categories: Cookies
       Yield: 30 servings
       1 c  Blanched almonds
     2/3 c  Sugar
       2    Extra large   egg whites
       3 oz Semisweet chocolate; melted
            -& cooled
     1/4 c  Blanched almonds; toasted
            -and chopped
       1 tb Unsweetened cocoa powder
      30    Blanched almonds; whole
   Recipe by: Mimi Markofsky
   Preparation Time: 0:45
   Place rack in center of oven.  Preheat oven to 325 degrees. Line baking
   sheets with parchment paper and lightly butter the parchment (if cooking
   spray is available, spray the paper).
   Place 1 cup blanced almonds in the bowl of a food processor that has been
   fitted with the steel blade.  Add 2 tablespoons sugar and grind the nuts
   and sugar to a fine texture.  Add 1 egg white and blend 10 seconds.  Add
   half the remaining sugar and blend 10 seconds.  Add the remaining sugar
   and blend another 10 seconds.  Transfer to a medium bowl.  Mix in the
   melted chocolate, chopped almonds and cocoa powder.  Using a tablespoon,
   drop the batter onto the prepared sheets, leaving 1-1/2 in between each
   cookie.  Moisten fingertips with cold water and shape the dough into 3/4
   high 1-1/4 wide mounds.  Set a whole almond into the center of each
   mound, pointed end up.  Bake until the cookiese are dry and just firm on
   the outside but soft in the center, about 12-15 minutes.
   Let set on baking sheet for 5 minutes.  Transfer to rack and cool.