These crunchy, intensely chocolatey little cookies are perfect for dunking and take no time at all to make.
They’re also dairy and gluten-free; made with egg white, toasted almonds, melted dark chocolate, cocoa powder ( I always use Green & Blacks organic cocoa) and *vanilla sugar, all you’ll need is a food processor.
Toasting the almonds really brings out their flavor and whether you’re dunking a cookie in a cappuccino or a glass of cold milk – or perhaps you just fancy nibbling on something that’s crisp on the outside, slightly chewy in the center and a bit naughty – then these cookies fit the bill every time! They also keep very well in an airtight container.
*Make your own vanilla sugar by storing a vanilla bean in a screw-top jar filled with fine white sugar. The vanilla bean will last for years so just keep topping up the jar with sugar as needed.
Note – here are links to more delicious gluten-free cookie recipes:
CHOCOLATE ALMOND MACAROONS
(Makes approx 30 cookies)
4 oz (125g) of unblanched raw almonds
2 1/2 oz (65g) of dark chocolate chips (I use Ghiradelli)
4 oz (125g) of *vanilla sugar
1/4 teaspoon of pure almond essence
1 tablespoon of best quality cocoa powder
1-2 egg whites (if the egg is large, you may only need one)
Powdered/icing sugar for dusting
Preheat the oven to 350F (180C) to toast the almonds. (The cookies are baked at 400F / 200C).
Spread the nuts out on a baking sheet and toast in the oven for 8 minutes then set aside to cool.
Line a cookie sheet/ baking tray with parchment.
Melt the chocolate chips in a bowl set over a pan of barely simmering water (make sure the bowl doesn’t come into contact with the water or the chocolate will ‘seize’ i.e., become hard and grainy).
Put the cooled almonds in the food processor along with the vanilla sugar and cocoa; pulse until you have a fine, almost-powder. Add the melted chocolate, one egg white and the almond essence and pulse until everything is combined. You need it to form a soft paste so add tiny amounts of the 2nd egg white if necessary.
Turn the oven temp up to 400F (200C).
With damp hands, roll small amounts (about the size of a small walnut) into balls and place them on the cookie sheet. You should have between 25-30. Press each one down slightly then brush them with a little water – followed by a light sprinkle of sifted powdered sugar.
Bake until just firm – about 12 minutes; take them out of the oven and if they’re a bit stuck to the baking parchment, lift the edge of the parchment and gently pour a little water underneath; it will immediately turn to steam and the cookies will lift off easily with a spatula.
Cool them on a rack then store in an airtight container for up to one week.