Flourless Chocolate Almond Cookies (GF)
3 cups Confectioners’ Sugar, plus more for dusting
½ cup Cocoa Powder
½ tsp. Salt
5 large Fresh Egg Whites, room temperature
1 tsp. Vanilla Extract
3½ cups Almonds, toasted and finely chopped
In a medium bowl, whisk together the sugar, cocoa and salt. In a large bowl, whisk the egg whites until foamy; add vanilla and beat another minute. Gradually add the nuts and the sugar mixture, stirring until a loose sticky dough forms. Line baking sheets with parchment paper. Use a spoon to drop tablespoon size mounds of dough onto the sheets, about 3 inches apart. Keep consistent size as dough will spread. Place baking sheets in a pre-heated 350-degree oven for 20 to 25 minutes or until hardened on the outside. Cool completely on the sheets. Then remove with a spatula and dust with a little more of the sugar before serving. Store in an airtight container.
Note: If you like walnuts, try them in place of the almonds.
Ideas for Future Efforts_______________________________________