|Sugar||1 Cup (16 tbs)|
|Blanched ground almonds||1⁄2 Pound|
|Unsweetened chocolate square||4 Ounce (4 Squares Of 1 Ounce Each)|
|Semisweet chocolate chips||1 Cup (16 tbs), melted|
|Finely chopped pistachios||1⁄2 Cup (8 tbs)|
Preheat oven to 250° F.
In a large mixing bowl, beat egg whites until soft peaks form.
Beat in vinegar and salt.
Add sugar; continue beating until stiff peaks form.
Fold in vanilla, almonds, and unsweetened chocolate.
Drop by heaping teaspoonfuls 1 inch apart onto a greased cookie sheet.
Bake for 25 to 30 minutes.
When cookies are cool, dip halfway into melted chocolate, then roll in pistachios.
Makes 5 dozen.