Prep 20 mins
Cook 25 mins
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
- 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.