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
- 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.
- 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.
