Chocolate Drops

Heat oven to 325 degrees. Beat egg whites in a clean bowl with an electric mixer until stiff. Continue beating while slowly pouring in the sugar. Beat until good and thick, a few minutes. Beat in cocoa and then stir in the almonds and mix until well-blended. The batter will be very sticky.

Line a baking sheet with parchment paper. Spoon small mounds of the batter (3/4 inch) onto the parchment. Bake them for about 14 minutes. Let cool on the sheet for a few minutes and then transfer to a cooling rack. Cool completely.

Combine shortening and chocolate in a double boiler or microwavable bowl. Melt together. Spoon a bit of chocolate on the flat side of a cookie. Top with another cookie. Press together gently and return to the cooling rack to harden. Store in an airtight container. I have not tried freezing these but I don’t see why it wouldn’t work.