- 6 1/2 ounces [185 g] ground almonds
- 1/2 cup [100 g] sugar
- Pinch of salt
- 2 ounces [60 g] dark chocolate pieces
- 3 egg whites
- Few drops vanilla extract
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- Preheat oven to 325°F [160°C].
- Line a baking sheet with wax paper.
- Just brown ground almonds into an ungreased frypan, stirring from time to time.
- Remove from heat; transfer into a bowl.
- Mix in sugar and salt.
- Melt chocolate pieces into the top part of a double boiler, stir until smooth.
- Pour melted chocolate into almond mixture.
- Mix in 2 of the egg whites, to get a dough.
- Mix in vanilla.
- Into a small clean bowl, beat remaining egg white until firm; fold beaten egg white, 1/3 at a time, into dough.
- Arrange spoonfuls of dough, 1 inch [2.5 cm] apart, onto lined baking sheet.
- Bake into preheated oven for 25 to 30 minutes, until firm.
- Leave cookies to cool onto baking sheet, onto a wire rack, for 5 minutes.
- Transfer cookies onto wire rack, to cool completely.
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