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Parve
Medium
16 Servings
Allergens 
30 Minutes
Diets
3 egg whites
1 and 1/4 cups sugar plus extra for sprinkling on cookie sheet
1 and 1/2 cups ground almonds
1 and 1/2 cups ground filberts
Elite Bittersweet Chocolate, for melting (about 3.5 oz./100 g)
Preheat oven to 350 degrees Fahrenheit.
Line a cookie sheet with Gefen Easy Baking Parchment Paper. Grease with oil or margarine and sprinkle with sugar.
Whip the egg whites in an electric mixer until stiff peaks form. Add sugar and nuts and mix until just combined.
Wet hands and roll the mixture into evenly sized balls. Keep wetting your palms so that the mixture doesn’t stick. Place the balls on the baking sheet about two inches apart.
Using the palm of your hand, gently flatten each ball by pressing on it lightly.
Bake for 15 minutes or until the bottoms are lightly browned. Let cool on the pan; when hot, the cookies are still soft and fragile and will harden as they cool.
Melt bittersweet baking chocolate in a double boiler. Dip cookie halfway into melted chocolate and leave to dry on a piece of parchment paper
Yields 24 cookies
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Can you use walnuts in place of filberts?
yes, ground walnuts