Chocolate Almond Kisses

Article by Andy Takagi from a recipe by Toronto’s pie queen Wanda Beaver.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In double boiler or microwave (on medium setting), melt chocolate and butter, stirring until smooth

Step 2

Remove from heat and stir in almonds

Step 3

In large mixing bowl, whisk eggs, sugar, and extracts until place and thick, about 2 minutes. Fold in chocolate mixture until combined.

Step 4

Place mixture in a bowl, cover with plastic wrap and refrigerate at least 2 hours

Step 5

Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper. Form dough into 1 inch (2.5 cm) balls. Roll balls in icing sugar. Place on trays two inches (5cm) apart. Bake on middle rack until puffed and dry at edges, 10-12 minutes. Cool completely. Store in airtight container for up to a week.