Cappuccino Almonds
½ cup powdered sugar
1 Tbsp. Cocoa powder
1 Tbsp. Instant coffee
2/3 cup semi-sweet chocolate chips
2 cups whole almonds, toasted
Directions
In a wide bowl or shallow pan,, mix together pow- dered sugar, cocoa powder and instant coffee. Set aside. Place chocolate chips in a 4-cup measuring cup. Microwave on high power for 1 to 11/2 minutes, stirring halfway through, until chocolate is melted. Stir until smooth. (Chips may also be melted in a double boiler.) Stir almonds into chocolate, stirring to cat evenly.
Spoon chocolate-coated almonds into powdered sugar mixture. Too with forks or fingers until almonds are well separated and evenly coated.
Spread almonds on a wax paper-lined baking sheet. Refrigerate until chilled and hardened. Remove from refrigerator. Store in a cool place. Make two cups.
