Ingredients
- 3 logs
- 2 egg yolks
- 1/2 openin pipe onto the cookie sheets forming
- 250 gr all purpose flour
- 240 gr semisweet chocolate chips
- 230 gr butter
- 200 gr powdered sugar
- 120 gr almonds
- 100 gr almond paste
- 12 gr shortening
- 3 gr almond extract
- 2 gr vanilla extract
browned. Cool completely on parchment paper. In a 1 litre saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds. Place on waxed paper until set. Penny Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium. ----
