Crisp on the outside and chewy on the inside, these cookies have a delightful chocolate almond flavor. if you like, substitute toasted and ground hazelnuts or toasted coconut flakes for the sliced almonds.
Special Diets:
Method
Preheat the oven to 300°F.
Spread the sliced almonds evenly on a sheet pan and toast for 10 minutes, checking often to make sure the nuts aren't burning.
Remove from oven.
When nuts are cool, grind them finely in a food processor and set aside.
Gently melt the semisweet chocolate pieces in the top bowl of a double boiler.
Whisk thoroughly when melted, and set aside.
In a mixing bowl, whip the egg whites until soft peaks form when the beater is lifted.
Slowly pour in the sugar and the vanilla and almond extracts.
Continue beating until stiff peaks form, and the egg whites are thick and sticky.
Use a spatula to gently fold one-half of the egg whites into the chocolate mixture.
When just combined, carefully fold in one-half of the ground almonds. Repeat the process ending with the ground almonds.
Gently scoop rounded tablespoons of batter into mounds about 2 inches across, evenly spaced, onto 2 parchment paper-lined baking sheets.
Bake on racks in the middle of the oven for 30 minutes.
After 15 minutes, switch the baking sheets in the oven for even baking. Immediately transfer cookies to a wire rack to cool.
Nutritional Info
Serving Size
About 3 cookies
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.