Fudgy Chocolate Almond Cookies

Equipment

• Oven
• Hand Mixer

Ingredients

• 1 ⁄ 3 cup butter, softened
• ¾ cup packed brown sugar
• 1 teaspoon instant espresso coffee powder or granules
• ¾ teaspoon baking soda
• 2 egg whites
• 1 ⁄ 3 cup plain low-fat yogurt
• ½ teaspoon almond extract
• 2 ⁄ 3 cup unsweetened baking cocoa
• 1½ cups white whole wheat flour
• 2 oz white chocolate baking squares (with cocoa butter)
• ½ teaspoon shortening
• 36 whole almonds, toasted

Instructions

1. 1Beat the softened butter in a large bowl using an electric mixer on medium speed for 30 seconds. Add the brown sugar, espresso powder, and baking soda, beating until well combined and scraping down the sides of the bowl as needed.
2. 2Mix in the egg whites, plain yogurt, and almond extract until smooth. Blend in the unsweetened cocoa powder, then gradually beat in as much of the whole wheat flour as the mixer can handle.
3. 3Stir in any remaining flour using a wooden spoon. Cover the bowl and chill the dough in the refrigerator for 1 to 2 hours, or until it's firm enough to handle easily.
4. 4Preheat the oven to 350°F. Roll the chilled dough into 1-inch balls and arrange them 2 inches apart on ungreased baking sheets. Bake for 6 to 8 minutes until the edges are just firm. Move the cookies to wire racks to cool completely so they don't overbake on the hot pans.
5. 5Warm the white chocolate and shortening in a small saucepan over low heat. Stir the mixture continuously so the white chocolate doesn't scorch, cooking until it's completely melted and smooth.
6. 6Spoon a small drop of the melted white chocolate onto the center of each cooled cookie. Dip one half of each toasted almond into the remaining white chocolate, then press one almond onto the top of every cookie. Let them rest until the chocolate sets.

Recipe Details