HOKEY POKEY COOKIES

      Title: HOKEY POKEY COOKIES
  Categories: Chocolate, Cookies
       Yield: 6 Servings
  
     1/2 c  Sliced almonds
     1/4 c  Granulated sugar
       2 tb All purpose flour
       1    Egg white
       1 ts Melted unsalted butter
     1/4 ts Salt
     1/4 ts Pure almond extract
       3 oz Semisweet chocolate chopped
            -into 1/4 inch pieces
  
   Toast almonds on a baking sheet at 325 degrees about 8 minutes or
   until golden brown.
   
   Combine sugar, flour, egg white, butter, salt, and almond extract and
   stir until smooth.  Fold in almonds until coated.
   
   The big secret he says is to then let the batter sit for 20 minutes
   stirring occasionally to let the sugar dissolve for the desired taste
   and texture.
   
   Evenly divide batter into two six inch rounds and bake at 325 for
   20-24 minutes.  Turn the baking sheet a half turn midway through the
   baking time.
   
   Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges.
   Allow to cool another 30 minutes.
   
   Heat chocolate in a double boiler, stirring constantly until smooth,
   about 2 minutes.  Remove from heat and continue stirring until
   temperature drops to 90 degrees.
   
   Dip 1/2 inch of the edge of each cookie in the melted chocolate and
   let them sit for 20-25 minutes.
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