This post appears in Make Meal Magic

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 18-20 cookies

These wafer-thin cookies dipped in chocolate are truly addicting. They’re sure to be crowd pleasers year-round.

Ingredients:

2 tablespoons melted butter or canola oil
2 large egg whites
3/4 cup confectioners' sugar
2 3/4 cups sliced almonds
1 teaspoon orange zest (about ½ of a medium orange)
1 teaspoon lime zest (about 1 lime)
1 cup melted milk chocolate

Prep:

1. PREHEAT oven to 350F.
2. LINE a cookie sheet with Reynolds® Parchment Paper; brush lightly with melted butter or canola oil.
3. GENTLY STIR the egg whites, confectioners' sugar, sliced almonds, and orange and lime zests in a medium bowl until thoroughly mixed.
4. DROP tablespoon-sized mounds of the almond mixture on the parchment lined cookie sheet, spaced about three inches apart. Use spoon to flatter each mound as thin as possible without creating too many gaps between the sliced almonds. They should be about 2 inches in diameter.

Cook:

1. BAKE for about 10 to 13 minutes, until the cookies are golden brown.
2. COOL cookie sheet for 1 minute on cooling rack; then slide parchment with cookies from cookie sheet onto cooling rack to cool completely. Dip, brush or drizzle each cookie with melted chocolate.

Reynolds Kitchen Tip: Line your tray with parchment paper to prevent cookies from sticking when baking. After dipping cookies in chocolate, place them on parchment paper to harden; they’ll peel right off and all you’ll have to do is toss out the paper!

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