Almond Meringue Cookies

Servings: 24-36 cookies

These delicious morsels are packed with almonds, lemon rind and cinnamon. Then they are drizzled with chocolate. They are crunchy on the outside and chewy on the inside.

11 oz. Slivered Almonds (toasted and ground)

3 Egg Whites

1 C Confectioners Sugar

1 tsp Grated Lemon Zest

3/4 tsp Ground cinnamon

1 oz. Semisweet Chocolate

Directions

Preheat oven to 350F.

Spread the slivered almonds in a large rimmed baking sheet and toast in the oven for 15 minutes stirring them halfway through. They should be a light golden brown. Let them cool completely to room temperature.

Grind the almonds in a food processor until fine but not powdery.

Lower the oven temperature to 325F.

Grease and lightly flour 2 large cookie sheets (if you use a silpat you do not have to grease or flour).

In the bowl of an electric mixer whip the egg whites on low for two minutes, raise the speed to medium and whip for an additional 2 minutes. Finally raise the speed to high for an additional 1-2 minutes or until stiff peaks form. Return the mixer to low and gradually add in the confectioners sugar until mixed.

Using a rubber spatula, fold in the lemon zest, cinnamon and almonds until just mixed.

Drop the tablespoons of batter onto the prepared baking sheets and bake for 15 minutes, rotating the pans halfway through, until golden at the edges.

Let the cookies sheets rest on wire racks for 5 minutes, then remove the cookies to a wire rack to cool.

When the cookies have completely cooled, melt the chocolate in a double boiler or in the microwave. Place the chocolate into a piping bag with a fine tip and drizzle the chocolate over the cookies. Allow the chocolate to completely harden then store for up to 1 week in an airtight container.

To print a copy of this recipe go to Almond Meringue Cookies.