I love these cookies. They have this yummy nutty taste. And they should since they have almonds in them. I used dark chocolate for the dipping part because I love dark chocolate, but you can use semisweet chocolate as well.
These cookies have a chewy texture to them and paired with the chocolate makes for a delightful taste.
2 egg whites
1/2 cup very finely chopped, toasted almonds and/or pecans
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup Pamela’s Baking and Pancake Mix
4 ounces semisweet or dark chocolate, melted
– In a medium bowl let egg whites stand at room temperature for approx 30 minutes.
– Preheat oven to 375 F. Line large cookie sheets with parchment paper.
– In a small bowl combine almonds, butter and vanilla; set aside.
– Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently stir in almond mixture. Fold in the remaining flour until thoroughly combined.
– For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle.
– Bake for 6-8 minutes or until cookies are just golden brown around edges and centers are set. Cool cookies completely on cookie sheets; lift cookies off parchment paper and place on wire racks.
– Dip each cookie halfway into melted chocolate. Use a spatula to scrape chocolate to a thin, even layer on the cookie. Place cookie on a cookie sheet lined with waxed paper and let stand until chocolate is set (if needed place cookies in refrigerator to set).
This recipe was adapted from Holiday Diabetic Recipes – December 2011.