*  Exported from  MasterCook  *
 Recipe By     : Mimi Markofsky
 Serving Size  : 30   Preparation Time :0:45
 Categories    : Cookies                          Passover
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           blanched almonds
      2/3  cup           sugar
    2                    extra large   egg whites
    3      ounces        semisweet chocolate -- melted & cooled
      1/4  cup           blanched almonds -- toasted and chopped
    1      tablespoon    unsweetened cocoa powder
   30                    blanched almonds -- whole
 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 avai
 lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
 essor that has been fitted with the steel blade.  Add 2 tablespoons sugar and g
 rind the nuts and sugar to a fine texture.  Add 1 egg white and blend 10 second
 s.  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 c
 hocolate, 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. 
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