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Ingredients
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- 3/4 cup blanched almonds
- 2 large egg whites
- 1/8 t. cream of tartar
- 1 1/4 cups powdered (confectioner’s) sugar
- 2 1/2 tablespoons very good quality unsweetened cocoa powder
- Optional: a drop or two of almond extract or 1/4 teaspoon of chocolate liqueur.
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Directions
- Preheat oven to 375 f.
- Use 1/2 cup of the blanched almonds and blend in a blender or food processor until finely ground. Remove and whirl the last 1/4 cup almonds until more coarsely chopped.
- Beat the egg whites ALONG WITH the cream of tartar, powdered sugar, and cocoa.
- Beat until thick and blended...this batter will NOT look like a meringue, so don’t worry too much about firm peaks on the egg whites, as long as they have volume and texture, it should work, but it takes enough beating to really get the ingredients properly fused.
- Stir in both textures of almonds.
- Drop by rounded teaspoonfuls onto parchement paper-lined cookie pans, at least 2 inches apart. If you do not have parchment paper, the recipe suggests cooking spray and a bit of flour, as though for a cake, to prevent sticking. These cookies flatten out quite a bit in the oven.
- Bake at 375 f. for 10 minutes, or until firm on the outside and soft inside (a great reason to sample one!!).
- Cool. Makes about 2 dozen. These will keep in an airtight container only about 2-3 days.
Enjoy!
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