Chocolate Almond Thins
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 100 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 1 mg |
| sodium | 10 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| folate | 2 |
These crisp triangles are elegant and not at all difficult to make. You can dip the cookies in white chocolate and drizzle them with bittersweet chocolate.
Ingredients
- 1 tsp butter
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 egg white
- 1 tbsp almond liqueur, (or 1 tsp/5 mL almond extract)
- 3/4 cup sliced almonds, lightly toasted
- 4 oz bittersweet chocolate, chopped
- 1-1/2 tsp shortening
- 1 oz white chocolate, chopped
Preparation
Line rimless baking sheet with parchment paper. Draw 9-inch (23 cm) circle on paper; turn paper over. Set aside.
In saucepan, melt butter over medium-low heat. Add sugar, flour, egg white and liqueur; stir until smooth. Stir in almonds. Spread evenly over circle. Bake in centre of 325°F (160°C) oven until pale golden in centre and darker on edge, about 20 minutes. Let cool on rack for 5 minutes.
Transfer to cutting board. With sharp knife, cut into 16 wedges; return to baking sheet. Let cool on sheet on rack until crisp and firm, about 30 minutes.
Line rimmed baking sheet with waxed paper; set aside.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with 1 tsp (5 mL) of the shortening. Dip wide end of cookies 2 inches (5 cm) into chocolate; place on prepared sheet. Refrigerate until set, 20 minutes.
In clean bowl, melt white chocolate with remaining shortening; drizzle over bittersweet chocolate. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days).
Source : Canadian Living Magazine: December 2003
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