---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
  Categories: Cookies, Chocolate
       Yield: 8 servings
  
 ---------------------------KAREN PHILLIPS CBTX40A---------------------------
     1/2 c  Sliced almonds
     1/4 t  Salt
     1/4 c  Granulated sugar
     1/4 t  Pure almond extract
       2 T  All-purpose flour
       3 oz Semi-sweet chocolate;
            -chopped into 1/4 pcs
       1    Egg white
       1 t  Unsalted butter; melted
  
   EQUIPMENT: Measuring cup, measuring spoons, small
   nonstick saute pan, baking sheet, stainless steel
   bowl, rubber spatula, parchment paper, cake spatula,
   pizza cutter, double boiler, instant-read test
   thermometer.
   
   Preheat the oven to 325 degrees. Toast the almonds on
   a baking sheet in a preheated oven until golden brown,
   about 8 minutes, then remove from the oven and cool.
   Do not turn off the oven.
   
   Combine the sugar, flour, egg white, butter, salt, and
   almond extract in a stainless steel bowl. Stir the
   mixture until smooth. Gently fold in the almonds until
   coated with the batter. Hold the batter at room
   temperature for 20 minutes before using, stirring
   occasionally. This is done in order to dissolve the
   sugar. If this step is bypassed, the cookies will not
   have the desired taste and texture.
   
   Trace 2  6-inch circles onto a piece of parchment
   paper (cut to fit a baking sheet). Place the parchment
   paper, trace marks down, on a baking sheet. Evenly
   divide the batter between the circles.
   
   Directions continue >>>
  
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