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Ingredientes
- 3/4 c. filberts or possibly almonds
- 1 egg white, lightly beaten
- 2 3/4 c. flour
- 1/3 c. cocoa
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. unsalted butter, room temp.
- 1/2 c. sugar
- 3 Large eggs
- 1 teaspoon almond extract
- 1/4 c. light corn syrup
Direcciones
- In heavy saucepan, low heat, heat 2 squares semi-sweet chocolate and 2 tsp. shortening till melted, stirring. Remove from heat.
- 1. Toast nuts in 325 degrees oven till lightly toasted (about 10 min); cold and coarsely chop 1/3 c.. In blender grind remaining nuts to finely grnd.
- 2. Save 1 Tbsp. egg white for glaze. In large bowl cream sugar and butter. Fold in Large eggs and remaining white, corn syrup and almond extract. Add in dry ingredients and finely grnd nuts. Mix to create stiff dough then add in minced nuts. Flour hands and roll dough into 3 six inch long logs; place on greased cookie sheet, 3 inches apart and flatten to 1/2 inch thick. Brush with reserved egg white. Bake in upper 1/3 of oven, 25 min or possibly till top is well crusted. With pancake turner, remove to wire rack till hot about 10 min. On cutting board, cut into diagonal, 1/2 inch slices, placing slices cut side up on cookie sheet. Return to oven; toast 10-15 min, turning halfway through. Remove cookies to wire rack to cold.
- 3. Prepare chocolate drizzle and drizzle over cookies. Makes 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 103 | 37% |
| Total Fat 11.79g | 15% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 283mg | 12% |
| Potassium 78mg | 2% |
| Total Carbs 37.71g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.62g | 7% |
| Protein 5.99g | 10% |
