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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 baking sheets. Bake for 6 to 8 minutes or just until edges are firm.
Using the back of a small round measuring spoon, immediately make an indentation in the center of each warm cookie. 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. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond into the indentation in each cookie. Let cookies stand until white chocolate is set. If desired, lightly sift confectioners’ sugar over cookies.