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Almond Chocolate Macaroons
Ingredients
- 2 c. Whole almonds, toasted (about 9 1/2 ounces)
- 1 c. Sugar
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Salt
- 1 lrg Egg
- 2 lrg Egg white
- 1/4 tsp Almond extract
- 3/4 c. Finely minced bittersweet, (not unsweetened) or possibly semisweet chocolate
Directions
- Position rack in center of oven and preheat to 350F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour.
- Finely grind almonds, sugar, cinnamon and salt in processor. Add in egg, egg white and almond extract and process till mix holds together. Transfer to bowl. Stir in chocolate.
- Using moistened hands, roll mix into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons till tops puff and centers are still soft, about 12 min.
- Transfer to rack and cold completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)
- Makes 25.
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