Photo by Davide Luciano
Servings: 20A word on baking: In order to not burn the bottoms before the insides are done, the cookies are baked on an insulated baking sheet or on two baking sheets, one stacked on the other.
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
2/3 cup almond flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 large egg whites
1 teaspoon pure vanilla extract
1 cup slivered almonds, lightly toasted and chopped (not too fine)
2 ounces bittersweet or semisweet chocolate, finely chopped
Directions
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