Lynn Eddy
1. Grind almonds well and mix with sugar in a large bowl. In another bowl, beat egg whites until very stiff. Fold almond/sugar mixture into egg whites until combined.
2. Put parchment paper (so cookies won’t go hollow) on baking sheet and use about 2 tsp. for each cookie. Leave some space between. Bake at 350º for about 10 minutes. Let cool for a minute before carefully moving to a cooling rack.
3. For the filling, mix sugar and cocoa together and add butter, mix some more. Add the egg yolk and keep stirring. Put cookies together two by two with filling in between.
4. Melt the chocolate and pour into a sandwich bag. Cut a tiny hole in the corner. Decorate cookies as desires.
Make sure pans are cool for the second batch. Warm pans will make the cookies go flat.
Must keep cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (304g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 897 | ||
Calories from Fat: 466 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.7g | 69 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 228.8mg | 8 % | |
Potassium 904.6mg | 24 % | |
Total Carbohydrate 81.9g | 24 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 70.3g | ||
Protein 37.2g | 53 % | |
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: 897
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