---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chimneysweeps
 Categories: Cookies
      Yield: 30 Servings
 
      1 c  Blanched almonds
    2/3 c  Sugar
      2 xl Egg whites
      3 oz Semisweet chocolate;
           - melted & cooled
    1/4 c  Blanched almonds;
           - toasted & chopped
      1 tb Unsweetened cocoa powder
     30    Blanched almonds
 
  Preparation time: 45 minutes

  Place rack in center of oven. Preheat oven to 325°F. Line baking
  sheets with parchment paper and lightly butter the parchment. If
  cooking spray is available, spray the paper.
  
  Place 1 cup blanced almonds in the bowl of a food processor that
  has been fitted with the steel blade. Add 2 tb sugar and grind the
  nuts and sugar to a fine texture. Add 1 egg white and blend
  10 seconds. Add half the remaining sugar and blend 10 seconds. Add
  the remaining sugar and blend another 10 seconds. Transfer to a
  medium bowl. Mix in the melted chocolate, chopped almonds, and
  cocoa powder. Using a tablespoon, drop the batter onto the prepared
  sheets, leaving 1-1/2" in between each cookie. Moisten fingertips
  with cold water and shape the dough into 3/4" high 1-1/4" wide
  mounds. Set a whole almond into the center of each mound, pointed
  end up. Bake until the cookies are dry and just firm on the outside
  but soft in the center, about 12 to 15 minutes. Let set on baking
  sheet for 5 minutes. Transfer to rack and cool.

  Recipe by Mimi Markofsky
 
-----