You Will Need:
1/3-Cup butter, softened
¾ Cup packed brown sugar or brown sugar substitute blend* equivalent to ¾ cup brown sugar
1-teaspoon instant espresso coffee powder
¾ teaspoon baking soda
2 egg whites
1/3-Cup plain low-fat yogurt
½ teaspoon almond extract
2/3 Cup unsweetened cocoa powder
1 ½ Cups all purpose flour, or white whole-wheat flour
2 ounces white chocolate baking squares (with cocoa butter)
½ teaspoon shortening
36 to 40 whole almonds, toasted
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally.
Add egg whites, yogurt, and almond extract; beat until combined.
Beat in cocoa powder.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
Preheat oven to 350°F.
Shape dough into 1-inch balls.
Place balls 2 inches apart on ungreased cookie sheets.
Bake for 6 to 8 minutes or just until edges are firm.
Transfer cookies to a wire rack; cool.
In a small saucepan combine white chocolate and shortening
Heat and stir over low heat until melted and smooth.
Spoon a little of the melted chocolate onto each cookie.
Dip each almond halfway into the melted white chocolate mixture.
Place a dipped almond on top of the white chocolate on each cookie.
Let cookies stand until chocolate is set.
Makes about 36 cookies.
*Sugar substitute: Choose Splenda Brown Sugar Blend to substitute for brown sugar. Follow package directions to use product amount equivalent to ¾ cup brown sugar.