- 3 egg whites
- 1/2 tsp cream of tartar (optional)
- 1 1/4 c sugar
- 3/4 tsp vanilla
- 4 1/2 oz unsweetened chocolate, ground
- 2 1/8 c almonds
Preheat oven to 275 degrees F
Slivered almonds are fine as is. Sliced almonds can be lightly crushed (not ground) with your hands. Whole almonds should be coarsely (not finely!) ground.
Start whipping the egg whites and cream of tartar on low speed, increasing mixer speed to high as the whites become increasingly foamy. When the whites are stiff but not dry, add the vanilla, and start slowly adding the sugar, about 2 - 3 Tbs at a time. Continue beating on high speed with a minute between additions. Stop beating after all the sugar is incorporated and the whites are stiff and glossy.
Gently fold in the ground chocolate and almonds.
Line three baking sheets with parchment or re-usable non-stick liner. Using two teaspoons (and German teaspoons are very, very small), drop small mounds of dough; each mound should be 1.2 inches - 1.6 inches across.
Bake each sheet 25 minutes. Cookies should be crisp and not chewy.