dkatz (12/03/82)
Chocolate Almond Rounds ----------------------- Beat until fluffy: 2 oz. Butter Add: 1/2 cup Berry Sugar And blend together well. Add: 1/2 tsp Almond Extract 1 Egg Yolk 3 tbsp Milk 1/2 cup Ground Almonds 1/2 tsp Double Action Backing Powder Mix to a smooth mixture. A little at a time, add: 1 cup All Purpose Flour Mixing continuously. Resulting dough should ball together away from sides of bowl. Roll into log 1 1/2 to 2 inches in diameter and put in refrigerator for at least 1 hour. Slice log into 1/4 inch slices, and place 1 inch apart on a lightly greased cookie sheet. Gently press: 1 Whole Blanched Almond into the centre of each cookie. Bake in 325 degree F oven for 10-12 minutes. Bottom edges should be light golden colour. Remove and let cool on waxed paper. Meanwhile, in a double boiler melt: 6 oz Sweet Chocolate 2 tbsp Corn Syrup 4 drops Glycerine When cookies are cool, dip each halfway into chocolate. Do this in such a way that the line of chocolate passes diagonally through the almond in the centre of each cookie. If chocolate is not deep enough to dip, the same effect can be achieved by dragging the cookie slowly back and forth. Let excess chocolate drip off of cookie and place back on wax paper to cool again. If the chocolate goes on too thick, increase the heat under the double boiler a little. If the chocolate starts to separate, add water 1/2 teaspoon at a time while stirring until the mixture becomes smooth again.