Chocolate Acorns

Course : Chocolate
Serves: 5 dozen
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3 large egg whites
1 Tablespoon vinegar
1/4 Teaspoon salt
1 Cup sugar
1 Teaspoon vanilla
1/2 Pound ground blanched almonds
4 ounces unsweetened baking chocolate -- melted
1 Cup semisweet chocolate chips -- melted
1/2 Cup finely chopped pistachio nuts

Preparation / Directions:

In a large mixing bowl, beat egg whites until soft peaks form. Add vinegar and salt; continue beating. Gradually add sugar, beating until stiff peaks form. Fold in vanilla, almonds and melted unsweetened chocolate. Drop batter by rounded teaspoonfuls 1 inch apart onto a greased baking sheet. Bake at 250~F. for 25 to 30 minutes or until set. Remove from baking sheet to wire rack to cool. Dip half of each cookie into melted chocolate chips; sprinkle with pistachios.

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