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Chocolate-Almond Macaroons
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Almond-chocolate twist on a classic recipe.
Ingredients:
  • 2 cups almonds
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 0.5 teaspoon almond extract
  • 0.75 cup chopped semisweet chocolate
Instructions:
  • Preheat the oven to 350 degrees F and prepare the cookie sheets with parchment paper.
  • Pulse almonds, sugar, cinnamon, and salt in a food processor until finely ground.
  • Separate one egg, adding the white to the mixture along with the other whole egg and almond extract. Process until mixture holds together, then transfer to a bowl and gently stir in the chocolate.
  • Dampen hands and shape mixture into 1-inch balls. Arrange on a lined baking sheet and gently press into 1/3-inch thick rounds.
  • Bake for 12 minutes until tops are puffed and centers are still soft. Cool completely on a rack. Swap in fresh parchment paper for the next batch of cookies.

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