Ugly but Good

"Don’t worry if these cookies are irregularly shaped and lumpy—the name means “ugly but good.” 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. --from VegetarianTimes.com"
 
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Ready In:
45mins
Ingredients:
8
Yields:
3 dozen
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ingredients

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directions

  • Preheat oven to 350°F
  • 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 300°F
  • Line baking sheet with parchment paper.
  • Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
  • 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.
  • 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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