2 c. blanched, slivered almonds toasted in the oven at dg325 for 5-10 minutes
1 c. sugar
1/4 tsp ground cinnamon
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 tsp almond extract
3 oz. semisweet or bittersweet chocolate, very finely chopped or grated
Preheat oven to dg350. Line 2 baking sheets with parchment paper.
In bowl of food processor fitted with metal blade combine almonds,
sugar, cinnamon and salt. Process until finely ground. Add egg, egg
whites and almond extract and process until mixture holds together.
Scrape into medium bowl and stir in chocolate.
Moisten hands and roll mixture into walnut size balls. Place on
prepared baking sheets. Use bottom of a glass tumbler to flatten each
ball to a round approximately 1/3 inch thick. Bake 12-15 minutes until
tops are puffy but centers are still soft. Transfer cookies to wire
rack and let cool completely. Store in airtight container at room
Makes 2 dozen cookies.
Enjoy Thnx to Sherri for this one.
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