I mentioned these cookies last year and made them again on Wednesday; they are quick, easy, and tasty, and they have the added advantage of using up the three egg whites left over from making the basic butter cookie dough that is the basis of both mocha butter balls and jelly bowl cookies. (I've also tried the raspberry hazelnut triangles, which are a lot of work but very tasty.) I've altered this recipe somewhat from Donna Hay's original (in Modern Classics 2), mostly because of the size of the bag of almonds I had--it seems pretty flexible, really.
Preheat oven to 350 F.
Combine in the food processor:
1-1/2 cups granulated sugar
1 10 oz. bag of blanched almonds (about two cups)
Process these two until the almonds are roughly chopped, then add:
1/4 cup all-purpose flour
1/4 cup cocoa powder
3 egg whites
1-1/2 tsp. vanilla extract
Process until the mixture starts to clump up on the blade. Roll the mixture into small balls (about walnut-sized) and place on a parchment-lined cookie sheet. Flatten the balls slightly. Bake for 13 minutes or until the cookies are starting to firm up and brown on the bottom.
The recipe should make about 3 dozen cookies, maybe a few more. They are chewy and quite sweet, and I'm thinking about cutting the sugar by about 1/4 cup next time, though they are great as is dipped in coffee.