1 (1 ounce) square unsweetened chocolate
1 cup white chocolate
1 cup nonfat milk
2 tablespoons lemon zest
1 cup chopped almonds
Stir chocolate into milk and lemon zest over and over until completely combined. Chill in refrigerator.
Store cookies in three layers in an airtight container in the freezer, or 1 to 2 hours on the baking sheet. When ready to use, remove from storage container. Press chocolate mixture into a 3 ounce container with an electric mixer or finger mixer and fold in. Cover with plastic wrap; tie tightly with toothpicks. Refrigerate up to 24 hours before cutting.
Preheat the oven to 350 degrees F (175 degrees C).
In a glass or metal bowl, beat cream cheese and margarine until blended. Beat egg whites until stiff. Beat in sugar and lemon zest. Spread evenly on waxed paper. Place on waxed paper lined baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove to a wire rack to cool completely. Cool completely and cut into squares. Store in an airtight container.
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