In a blender or food processor, finely grind 1/2 cup almonds; set aside. Whirl remaining almonds until coarsely chopped; set aside. In a bowel, mix egg white, cream of tartar, powdered sugar, and cocoa. Beat at high speed with a mixer until thick and smoothly blended. Stir in ground and chopped almonds. Oil and flour 2 nonstick baking sheets. Drop dough in 1-1/2 tsp. mounds 2-inches apart on pans. Bake in a 375°F oven until cookies are crisp outside but still soft inside, 10 to 12 minutes; switch pan positions after 5 minutes. Transfer cookies with a spatula to racks. Serve or let cool and store airtight up to 3 days.
Instructions
In a blender or food processor, finely grind 1/2 cup almonds; set aside. Whirl remaining almonds until coarsely chopped; set aside. In a bowel, mix egg white, cream of tartar, powdered sugar, and cocoa. Beat at high speed with a mixer until thick and smoothly blended. Stir in ground and chopped almonds. Oil and flour 2 nonstick baking sheets. Drop dough in 1-1/2 tsp. mounds 2-inches apart on pans. Bake in a 375°F oven until cookies are crisp outside but still soft inside, 10 to 12 minutes; switch pan positions after 5 minutes. Transfer cookies with a spatula to racks. Serve or let cool and store airtight up to 3 days.
Author's Comments
50 calories per cookie.
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