I didn’t end up making them yet but here is the recipe.
Flourless Chocolate Almond Cookies
Sugar and egg whites make this rich, fudgy crisp chewy on the outside and crisp when you bite into it.
The recipe is simple and adaptable, so use any nut and just about any flavor you like, from coffee to dried fruit- see box for ideas.
Total time- 45 minutes
3 cups confectioners’ sugar, plus more for dusting
½ cup cocoa powder
½ tsp salt
5 egg whites, at room temperature
1 tsp pure vanilla extract
3 ½ cups almonds, toasted and finely chopped
1. Heat oven to 350 degrees F. Whisk together the sugar, cocoa, and salt in a medium bowl.
2. Whisk the egg whites in a large bowl until foamy; add the vanilla and beat for another minute, stirring until a loose, sticky dough forms.
3. Line baking sheets with parchment paper, since these cookies can be very tacky. Use a spoon to drop tablespoon-size mounds of dough onto the sheets about 3 in. apart; keep the cookies small, as the dough spreads quite a bit. Bake until hardened on the outside, 20 to 25 minutes. Cool the cookies completely on the sheets, then remove with a spatula. Dust with confectioners’ sugar before serving if you like. Store in an airtight container.
Make about 3 to 4 dozen cookies.