Almond-Chocolate Macaroons

I don’t know where I got this recipe. It calls for toasted almonds, but I never toast them, and they turn out just fine.

Ingredients:

2 cups whole almonds
1 cup sugar
1/4 teaspoon cinnamon
1 large egg
1 large egg white
1/2 teaspoon almond extract
3/4 cup finely chopping semisweet or bittersweet chocolate

Method:

1. Preheat oven to 350F
2. Grease and flour cookie sheets.
3. Grind almonds with sugar and cinnamon in food processor till reasonably fine. (This is a matter of taste. I usually go until it’s 3/4 powder with the rest small chunks.)
4. Add egg, egg white, and almond extract. Process till mixture holds together.
5. Tip into bowl — it’ll be fairly stiff. Dough, not batter. Fold in the chocolate.
6. Roll into 2 cm balls and flatten each slightly.

Bake at 350 for 10 – 12 minutes. They’ll be crumbly when hot, and will firm up as they cool on a rack. Keep in sealed container.