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Author Notes: The recipe for these cookies were inspired by cookies I tasted in Italy known as Brutti ma Buoni, which means Ugly but Good, because of their uneven shape. They are made from almonds and/or hazelnuts, egg whites and sugar. I decided to try adding bitter chocolate and cocoa powder to the recipe, and discovered that they are trasformed into intensely chocolatey cookies that are chewy and fudgy in the center and crisp on the outside. And they do not turn out ugly at all. While they are rich and satisfying, they are light because there's no butter, egg yolks or flour. —SooK
Serves about 30 cookies
- 1 cup slivered almonds, toasted
- 1 1/2 cups bittersweeet chocolate chips
- 4 large egg whites
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- Adjust rack to center of oven; preheat oven to 350°F. Place the almonds in a food processor and pulse until coarsely ground.
- Melt 1 cup of chocolate chips in bowl in microwave, stirring occasionally, about 2 minutes. Cool slightly.
- Add salt to egg whites and whip using an electric mixer. Gradually beat in the sugar until soft peaks begin to form. Add vanilla and beat to stiff peak. Using a spatula, fold in cocoa powder and melted chocolate to the whipped egg whites and then fold in the ground almonds and remaining 1/2 cup chocolate chips.
- Place rounded tablespoonfuls of dough, about the size of a walnut, spacing 2 inches apart onto baking sheet lined with parchment paper or silicone pastry mat. Bake until puffed and tops start to crack, about 12-15 minutes. Cool on sheet on rack for 10 minutes. Transfer to rack and cool.