Subj : Elizabeth Hawar's Jumballs of Chocholett
To   : All
From : Ben Collver
Date : Thu Jul 18 2024 22:22:51

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Elizabeth Hawar's Jumballs Of Chocholett
 Categories: Cookies
      Yield: 30 Cookies

      1    Lemon peel; +1 tb juice
  2 3/4 c  Ground almonds
      1 c  Sugar
      2 tb Flour
      1    Egg white
      1 tb Rosewater
      2 tb Cocoa powder
      1 tb Cocoa nibs

  This recipe makes about 30 jumballs--half almond and lemon, half
  almond and chocolate. If you plan to make a batch of entirely almond
  and lemon jumballs, simply skip the final steps that describe
  dividing the dough and adding cocoa powder and cocoa nibs. If you
  plan to make a batch of entirely chocolate jumballs, add a double
  amount of the chocolate flavorings to the mix from the start (1/4 cup
  cocoa powder and 2 tb cocoa nibs).

  Peel a lemon using a vegetable peeler. Place the lemon peel and 1 cup
  water in a small sauce pan. Bring to a boil and cook for 5 minutes.
  Drain and set the peels aside to cool. Chop the cooked lemon peel as
  finely as you can.

  Preheat your oven to 350°F (180°C). Line two baking sheets with
  parchment paper.

  Measure the ground almonds, sugar, and flour into a large mixing
  bowl. Stir to combine. Then stir in the chopped lemon peel and ensure
  it is evenly distributed throughout the mix. Add the egg white,
  rosewater, and lemon juice. Stir with a spoon and then with your
  hands. The mixture should hold together when pressed.

  Divide the jumball dough in two in the bowl or on a cutting board.
  Place one half on a cutting board and the other half in the mixing
  bowl. Add the cocoa powder and cocoa nibs to the jumball dough in the
  bowl. Mix with a spoon and your hands until the chocolate flavorings
  are evenly distributed throughout the dough.

  Shape the almond lemon and the almond chocolate jumballs on a cutting
  board and place onto the lined baking sheets. Letters, knots, twists,
  and other shapes using 1 to 2 tb of dough all work well. One tb balls
  of dough rolled smooth work especially well.

  Bake for approximately 10 minutes. The bottoms of the almond and lemon
  jumballs will be golden brown and the jumballs will be crispy on the
  outside and soft in the middle.

  Set aside to cool on a baking sheet for at least 5 minutes before
  serving.

  Recipe by Marissa Nicosia

  Recipe FROM: <https://rarecooking.com/2023/12/08/
  to-make-jumballs-of-chocholett/>

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