Makes about 18 cookies. Dairy.
7/8 cup confectioners sugar
2 egg whites
2 tbs. granulated sugar
1/3 cup cocoa powder
2/3 cup grated almonds
3/4 cup bittersweet chocolate
4 tbs. sweet cream
For the cookies, line two large baking pans with baking paper.
Sift the confectioners sugar into a bowl. In another bowl, beat whites until thick. Add two tbs. confectioners sugar to whites and continue beating, adding the rest of the sugar spoon by spoon, beating well after each addition and then until stiff.
Sift the cocoa into the egg white mixture, add the granualted sugar and ground almonds, using a metal mixing spoon to gently fold into the mixture.
Place teaspoons of the mixture in the baking pans until filled, leaving space between the cookies. Bang the baking pans on the counter twice and leave them for 30 minutes.
Preheat oven to and bake for 30 minutes. Shut off the oven and leave the cookies inside for another 15 minutes. Remove and allow to cool in pans.
Melt the chocolate, add sweet cream and mix. Leave to cool for 10 minutes and then refrigerate for an hour, mixing occasionally.
Place a bit of filling on half the cookies and cover with another cookie.
From the cookbook "Sameach Bamitbach, Chocolate" (Joy in the Kitchen – Chocolate)