Ingredients
1/3
cup butter, softened
3/4
cup packed brown sugar
1
teaspoon instant espresso coffee powder
3/4
teaspoon baking soda
2
egg whites
1/3
cup plain Yoplait® low-fat yogurt
1/2
teaspoon almond extract
2/3
cup unsweetened cocoa powder
1 1/2
cups Gold Medal™ white whole wheat flour
2
ounces white chocolate baking squares (with cocoa butter)
1/2
teaspoon shortening
36
to 40 whole almonds, toasted
Preparation
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 melted chocolate over each. 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 white chocolate is set.
