Chocolate Dipped Crunchy Almond Cookies
Chocolate Dipped Crunchy Almond Cookies
Ingredients
- 4 egg whites
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (500 ml) ground almonds
- 10 oz (300 g) semisweet chocolate, melted
Instructions
- With the rack in the middle position, preheat the oven to 150 °C (300 °F). Line a baking sheet with parchment paper.
- In a bowl, beat the egg whites until soft peaks form. Gradually add the sugar and vanilla. Whip for 7 minutes. Gently fold in the almonds.
- With a spoon, scoop the dough on the baking sheet, 15 ml (1 tablespoon) per cookie, leaving 5-cm (2-inch) between each.
- Bake for about 25 minutes. Let stand for 5 minutes before removing from the sheet.
Chocolate Dipped Crunchy Almond Cookies