Chocolate Almond Crunchies

Makes 16.   These flourless cookies are very simple to make and they travel well.

1 cup (175 grams) dark chocolate (70%) or semisweet chocolate chips

1 ¾ (250 grams) almonds

1/3 cup (70 grams) sugar

1 teaspoon vanilla

2 egg whites

 

  1. Place the chocolate in a food processor and process until coarsely chopped. Add the almonds and the sugar; process until mixture is finely ground. Add vanilla and egg whites; process just until mixture forms moist dough.

 

  1. Form 1-inch balls and place 2 inches apart on a parchment or tinfoil lined baking sheet. Bake at 350º F (180º C) oven for 8 minutes.  Remove from oven and let rest 5 minutes on baking sheet.  Remove cookie to cooling rack and cool completely.  Store in an airtight container for up to 2 weeks.

 

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