Inspired by the original Italian version, invented by monks. Almond
meringues dipped in dark chocolate.
3 cups finely chopped almonds (I do mine in the food processor)
3 cups sifted powdered sugar
6 egg whites, room temperature
About 10 ounces dark chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, mix together almonds and sugar. In a large bowl, beat
egg whites with electric mixer until stiff. Gently fold in almond mixture.
Drop by tablespoonfuls onto baking sheets about 1" apart. Bake about 18
minutes, or until lightly golden and hollow-sounding when you tap them.
Let cool 5 minutes before removing to cooling racks.
Melt chocolate in double boiler. If needed, thin with a few drops of
vegetable oil at a time until desired consistency. With a brush, paint half
of each cooled cookie with chocolate and allow to set. Makes about 40.