Ingredients
7 oz. pure almond paste
1 c. sugar
1/4 c. Unsweetened cocoa powder
2 tbsp. Unsweetened cocoa powder
1 pinch salt
3 large egg whites
1/2 c. mini chocolate chips
Pearl sugar or Italian pignoli
Preparation
Step 1Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper. Arrange racks in upper and lower thirds of oven.Step 2In a food processor, combine almond paste, sugar, cocoa powder, and salt and process until almond paste is very finely chopped. Add egg whites and process until smooth. Add chocolate chips and pulse just until incorporated.Step 3Transfer batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe half of batter 2 inches apart on prepared baking sheets in slightly rounded teaspoons (about 1 inch in diameter). Alternatively, use a spoon to dollop batter. Generously sprinkle cookies with pearl sugar or pignoli.Step 4Bake cookies for 13 to 14 minutes, until risen and lightly cracked but still soft, shifting pans from top to bottom and front to back halfway through. Slide paper onto racks and let cookies cool completely on paper. Let baking sheets cool completely, line with fresh parchment paper and repeat with remaining batter. Invert parchment onto a work surface and peel it off cookies. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
