The recipe for these cookies is based on a regular (non-chocolate) version in my Cookie cookbook. They are delicious. They’re a little bit crunchy, a little bit chewy and a great mix of almond and chocolate flavours. In addition to eating them on their own, they’re also great crumbled up and added to other desserts for some crunch. They’re also gluten-free and a great Passover-friendly cookie.
- 3 large egg whites
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 2 Tbsp. granulated sugar
- 255 grams / 9 oz ground blanched almonds (2 cups)
- 170 grams / 6 oz powdered sugar (1 1/2 cups)
- 2 Tbsp. cocoa powder
Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper.
Using an electric mixer, whip the egg whites and salt until frothy. Add the vanilla and almond extracts and continue to whip on high. Slowly add the granulated sugar, a little at a time, as the machine runs. Continue beating until the egg whites are stiff.
Using a spatula, fold the ground almonds, powdered sugar and cocoa powder into the egg whites. Transfer the mixture to a pastry bag; use a round tip or cut the tip off if using a disposable bag. Pipe rounds, about the size of a Loonie (or silver dollar) onto the parchment paper. You should be able to get about 30 cookies.
Bake two trays on the middle racks of the oven for 15 minutes, turn the trays, switch their positions and bake another 6-8 minutes, until the cookies are glossy and have cracked a little.
Let cool completely. These can be kept in an air-tight container on the counter for a few days or freeze.