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Chocolate Dipped Hokey Pokey Cookies * Part 1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
 Categories: Cookies, Chocolate
      Yield: 8 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
    1/2 c  Sliced almonds
    1/4 ts Salt
    1/4 c  Granulated sugar
    1/4 ts Pure almond extract
      2 tb All-purpose flour
      3 oz Semi-sweet chocolate;
           -chopped into 1/4" pcs
      1    Egg white
      1 ts 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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