Biskvi

Ingredients:
3 cups (12 oz) blanched, slivered almonds
3/2 cups sugar (try less sugar?)
3 large egg whites (6 Tbsp)
1 tsp (5 mL) almond extract
1/3 recipe Swiss buttercream (mocha) (try less sugar?)
2/3 lbs to 1 lb dark chocolate

Equipment:
Double boiler
Whisk
Food processor
Rubber spatula
Cookie sheets
Parchment paper
Flat spatula
Wire rack
Wooden spoon or rubber spatula
Instant-read thermometer (if tempering chocolate)

Directions:
Set oven racks to upper-middle and lower-middle positions; preheat to 300°F. Process almonds about 1 minute. Add sugar and process 15 seconds. Add whites and extract and process until paste wads around blade. Scrape sides/bottom of bowl with spatula and process a few seconds longer until it's a stiff, cohesive paste. Drops of water can be added if too dry.

Make generous, smooth 1-inch balls, place on parchment paper on cookie sheet, and flatten to 3" diameter with flat spatula. Rinse/dry hands/spatula if they become too sticky. Space about 1.5 inches apart. Bake 15-20 minutes, rotating after at least 10 minutes (the bottoms will cook slower on the lower level if the sheet isn't hot going in). Bake until browning just begins - do not overbake. Remove from paper with flat spatula, careful not to tear them, and let cool to room temperature on rack, at least 30 minutes.

Make buttercream, or, if you have it already, bring it to a spreadable temperature. Generously cover the flat side of the cooled macaroons with buttercream, all the way to the edges, in a reasonably consistently-thick and smooth layer. Refrigerate until the buttercream is cool and stiff, at least 15 minutes.

If tempering, melt 2/3 of chocolate over double boiler, stirring constantly, until it reaches 115°F. Remove from heat, add remaining chocolate, stir until completely smooth, and wait until it cools to 84°F. Then, cycle on (5 to 10 seconds) and off double boiler (stirring) until chocolate reaches 89°F. Chocolate should be tempered and ready to use.

Dip frosted side of macaroons in chocolate until the entire side is covered and let cool on rack. If buttercream melts when dipping, try freezing frosted cookies first and/or letting chocolate come down in temperature. Store refrigerated or frozen, serve chilled.

Servings:
Makes 20-40 biskvi, depending on how big your balls are.

Raspberry variation:
3/4 tsp (3.75 mL) raspberry extract (try more?)
Reduce almond extract to 1/2 tsp (2.5 mL)
A few drops of red food coloring
Substitute raspberry buttercream for mocha

Add raspberry extract and food coloring at the same time as almond extract.