Recipe by animal lover
Don’t worry if these cookies are irregularly shaped and lumpy—the name means “ugly but good.” To blanch whole almonds, immerse nuts in boiling water for about 2 minutes, and drain. Rub the skins off, using a coarse kitchen towel. Be sure to cool the nuts completely before grinding them with the sugar and adding the chocolate. Otherwise the chocolate will melt. As an option, place a whole blanched almond on top of each cookie before baking. --from VegetarianTimes.com
- 2 cups blanched almonds, plus extra
- blanched almond, if using (to garnish) (optional)
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 4 large egg whites, at room temperature
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup semisweet mini chocolate chips
Directions See How It's Made
- Preheat oven to 350°F
- Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.
- Reduce oven temperature to 300°F
- Line baking sheet with parchment paper.
- Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
- Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.
- Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
- Use reverse side of parchment paper for next batch, and new paper for successive batches.
- Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.