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| Chocolate-Almond Macaroons |
"Ground almonds and chocolate placed a brand new spin on an vintage preferred."
Ingredients :
- 2 cups almonds
- 1 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 eggs
- half of teaspoon almond extract
- three/four cup chopped semisweet chocolate
Instructions :
| Prep : | Cook : 12M | Ready in : |
|---|
- Preheat oven to 350 stages F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and upload the white, the opposite egg, and almond extract and technique till the combination holds collectively. Transfer to a bowl and stir in the chocolate.
- Moisten fingers and roll combination into 1-inch balls. Place on prepared cookie sheet. Flatten to one/3-inch thick rounds.
- Bake until tops puff and centers are nevertheless tender, approximately 12 minutes. Remove to a rack and funky completely. Replace parchment paper for next round of cookies.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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