Italian Chocolate Almond Cookies

1. 1

   Preheat the oven to 350u00b0F Prepare the small muffin tins with small cupcake liners.

2. 2

   Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.

3. 3

   Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.

4. 4

   Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.

5. 5

   Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.

6. 6

   Cool on rack. Sprinkle with icing sugar when cool.

* Per serving · 4 servings · Values may vary.

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