Ugly but Good

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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