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Suggest a better descriptionToast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 88 | ||
Calories from Fat: 42 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 9.5mg | 0 % | |
Potassium 69.2mg | 2 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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