Melting chocolate – Important tip: Make sure all equipment is dry. If melted chocolate is stiff, stir in olive oil. Using ½ to 1 teaspoon of oil for every ounce of melted chocolate.Make a double boiler by bringing pot of water to boil. Reduce heat and place bowl on top of pot. Place chocolate squares in bowl and stir until chocolate melts. Let chocolate cool.
2
Stir together flour, baking soda, and salt. In large mixer bowl beat better than cream cheese, agave, and vanilla on medium speed of electric mixer until fluffy. Add dry ingredients to beaten mixture and beat until well combined. Stir in chopped blanched almonds.
3
Divide dough in half. Stir the melted unsweetened chocolate into half of dough. For each cookie, drop 2 small mounds of chocolate dough from a teaspoon side by side onto an ungreased cookie sheet. Using the plain dough, drop 2 small mounds from a teaspoon next to and touching the chocolate mounds, forming a cloverleaf. Bake in a 3750 oven for 12 – 15 minutes or till plain part of cookie is golden brown. Cool about 1 minute. Remove from cookie sheet; cool on wire rack. Makes about 24 cookies.
