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Mexican Macaroons

Posted By admin On May 19, 2010 @ 7:43 am In Cookies,Ethnic,Rolled & Molded Cookies | No Comments

Cookie:
5 oz. Semi Sweet Chocolate Squares
1 3/4 c. Blanched Almonds
3/4 c. Granulated Sugar
1 tsp. Cinnamon
1` tsp. Vanilla
2 Egg Whites
1/3 c. Blanched Almonds, for garnish
3 oz. Semi Sweet Chocolate Squares, melted

In a food processor chop 5 oz. chocolate squares until coarse.
Add almonds and sugar.
Pulse on/off until finely ground.
Add cinnamon, vanilla and egg whites.
Pulse processor on/off until mixture forms a soft, moist dough.
Roll dough into 1″ balls.
Place on parchment lined cookie sheets.
Press an almond in center of each cookie.
Bake 8-10 minutes at 400°F.
Remove to cooling rack and let cool completely.
Drizzle tops of cookies with melted chocolate.


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