Makes about 3 dozen cookies.
Not only are these mini cookies easy to make but they are also delicious. They are great on Passover and any other time of year. They are also a fun activity for children .They keep crisp and fresh refrigerated.
INGREDIENTS:
1 tablespoon vegetable oil
1 ounce semi-sweet imported chocolate, broken into small pieces
3 ounces blanched almonds
1 large egg white, at room temperature
¼ cup sugar
PREPARATION:
Preheat the oven to 350F.
Grease 12x18 baking sheet with oil.
Place chocolate and almonds in a food processor fitted with the steel blade and chop semi- finely.
Beat the egg white at a high speed till soft peaks show, then add sugar gradually until the whites are very stiff.
With a rubber spatula fold the chocolate-nut mixture with the whites, combining well.
Drop flat teaspoonfuls of batter unto the baking sheet. The best way to do this is to slide the batter with another teaspoonful to form mini balls.
Bake for about 13 minutes, or until the tops feel firm to the touch. Let rest for a few seconds and release carefully with a metal spatula. Transfer to a wire rack to cool completely.
Refrigerate in an air tight container with wax paper between the layers.
Note:
It is best to beat the egg white in a metal bowl.
