---------- Recipe via Meal-Master (tm) v8.02
  Categories: Passover, Cookies
       Yield: 20 cookies
       1    Egg whites
     1/3 c  Sugar
       1 c  Sliced almonds
            Chocolate bits; for topping
   Recipe by: Evelyne Johnson
   Preheat the oven to 300. Line a cookie sheet with
   parchment paper. Stir together the egg white and sugar
   (I don't even use a mixer) and then stir in the
   almonds. Drop by teaspoon (they shouldn't be more than
   2 inches in diameter) and top with a chocolate chip.
   Bake about 20 minutes until lightly browned. When you
   remove from the oven mash down the chocolate bit (it makes
   it look like a dab of icing) and let it cool before
   removing from sheet.
   I use the same ingredients in the food processor and
   make balls out of the dough  just over an inch in
   diameter. I flatten them slightly by pushing down «
   drained maraschino cherry on top.
   I usually do double the recipe.  I make these all year
   because they're so simple to make, everybody loves
   them AND they are good for Pesach.