Chocolate-Almond Macaroons

2 c. blanched, slivered almonds toasted in the oven at dg325 for 5-10 minutes

1 c. sugar

1/4 tsp ground cinnamon

pinch salt

1 large egg, at room temperature

2 large egg whites, at room temperature

1/4 tsp almond extract

3 oz. semisweet or bittersweet chocolate, very finely chopped or grated

Preheat oven to dg350. Line 2 baking sheets with parchment paper.

In bowl of food processor fitted with metal blade combine almonds,

sugar, cinnamon and salt. Process until finely ground. Add egg, egg

whites and almond extract and process until mixture holds together.

Scrape into medium bowl and stir in chocolate.

Moisten hands and roll mixture into walnut size balls. Place on

prepared baking sheets. Use bottom of a glass tumbler to flatten each

ball to a round approximately 1/3 inch thick. Bake 12-15 minutes until

tops are puffy but centers are still soft. Transfer cookies to wire

rack and let cool completely. Store in airtight container at room


Makes 2 dozen cookies.

Enjoy Thnx to Sherri for this one.

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