"Ugly But Good" Cookies
Source of Recipe
Internet
Recipe Introduction
Don't worry if these cookies are irregularly
shaped and lumpy--the name means
"ugly but good." These may be made
2 days in advance and stored in an airtight
container with sheets of parchment or
wax paper between layers of cookies. To
blanch whole almonds, immerse nuts in
boiling water for about 2 minutes, and
drain. Rub the skins off, using a coarse
kitchen towel. Be sure to cool the nuts
completely before grinding them with the
sugar and adding the chocolate. Otherwise
the chocolate will melt. As an option,
place a whole blanched almond on top of
each cookie before baking.
List of Ingredients
2 cups blanched almonds plus extra for garnish, if using
1 cup plus 2 Tbs. granulated sugar
4 large egg whites at room temperature
Salt to taste
1/2 tsp. pure vanilla extract
1/2 cup semisweet mini chocolate chips
Recipe
1. Preheat oven to 350F.
2. Place almonds on baking sheet, and
toast for 10 to 12 minutes, or until fragrant,
stirring after 5 minutes of baking.
Remove from oven, and let cool completely.
Reduce oven temperature to 300F.
Line baking sheet with parchment paper.
3. Combine toasted almonds and sugar in
food processor fitted with metal blade,
and pulse until coarsely chopped. Place
mixture in large bowl.
4. Whisk egg whites with salt in separate
bowl until stiff. Gently fold into almond
mixture, adding vanilla and mini chips.
Drop batter by tablespoonfuls onto parchment
paper, leaving at least 1 inch between
mounds. Use reverse side of parchment
paper for next batch, and new paper for
successive batches.
5. Bake for 25 minutes, or until lightly
browned. Remove from oven, and set
aside for 2 minutes. Using a spatula, remove
cookies to wire rack to cool.
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