ALMOND-CHOCOLATE MACAROONS

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ALMOND-CHOCOLATE MACAROONS

 

 

 

2 cups (about 9 1/2 ounces) whole almonds, toasted

1 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 large egg

2 large egg white

1/4 teaspoon almond extract

3/4 cup finely chopped bittersweet (not unsweetened)

or semisweet

chocolate

 

Position rack in center of oven and preheat to 350°F.

Line 2 heavy large baking sheets with foil. Butter

foil and dust with flour. Finely grind almonds, sugar,

cinnamon and salt in processor. Add egg, egg white and

almond extract and process until mixture holds

together. Transfer to bowl. Stir in chocolate.

 

Using moistened hands, roll mixture into 1-inch balls

and place on prepared sheets. Flatten to 1/3-inch

thick rounds. Bake macaroons until tops puff and

centers are still soft, about 12 minutes. Transfer to

rack and cool completely. Store in airtight container

at room temperature. (Can be prepared 3 days ahead.)

 

Makes 25.