Yield: 2 Servings
|¾ cup||Plus 2 Tbls. (100 grams)|
|\N \N||Blanched almonds|
|1⅓ cup||(200 grams) confectioner's|
|\N \N||Scant 1/4 cup (20 grams)|
|\N \N||Unsweetened cocoa powder,|
|\N \N||Prefer Dutch process|
|3 \N||To 3 1/2 Tbls. egg whites|
Grind the almonds to a coarse powder in a food processor fitted with the steel blade. Add the sugar and cocoa and process to a fine powder. Add 3 tbsp egg whites & process to a stiff, solid paste. Add the additonal egg white if necessary.
Shaping: Pinch off pieces of dough the size of a fat cherry and roll between your hands into balls. Place 2 inches apart on buttered or parchement-lined baking sheets. Lightly brush the tops with milk.
Baking: Heat the oven to 325 degrees F. Bake for 20 to 22 minutes. At first the cookies will flatten out and look like nothing at all, but given a few minutes, each of these little cookies will puff up and their tops will become cracked and shiny. Cool on racks.