Bones & Blood

1. 1

   Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg.

2. 2

   Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture.

3. 3

   Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined

4. 4

   . Pipe two 1/2-in. balls at both ends of each log. Bake at 300u00b0 for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container.

5. 5

   In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce.

* Per serving · 4 servings · Values may vary.