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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2003
- 1 teaspoon butter
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 egg whites
- 1 tablespoon almond liqueur (or 1 tsp/5 mL almond extract)
- 3/4 cups sliced almonds lightly toasted
- 4 oz bittersweet chocolate chopped
- 1 1/2 teaspoon shortening
- 1 oz white chocolate chopped
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).
Nutritional facts <b>Per cookie:</b> about
- Sodium 10 mg
- Protein 2 g
- Calories 100.0
- Total fat 7 g
- Cholesterol 1 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 5.0
- Folate 2.0
- Calcium 2.0