Nonnas Kitchen Chair
A recipe from my newest cookbook, Biscotti, Bread and Breakfast, now available on Amazon!
Makes 36–40 cookies
2 C blanched almonds
1 1/2 C sugar
4 large egg whites, room temperature
1/4 t salt
2 t instant espresso, stirred into
1 t water
6 oz. semisweet chocolate chips
Place rack in the center of the oven and preheat to 350º F. Spread the almonds on a baking sheet and bake, stirring occasionally, until golden brown (9–11 minutes). Cool.
Process almonds and sugar in a food processor until finely ground. Whip the egg whites until soft peaks form. Fold in the almond mixture, salt, and prepared coffee with a rubber spatula until combined.
Drop batter by heaping teaspoon onto parchment-lined baking sheets and bake 18–20 minutes until golden brown. If you are baking two pans at the same time, turn and switch pans in the oven halfway through baking. Let cool 5 minutes and transfer to a wire rack.
Melt chocolate in the top part of a double boiler over hot water. Remove from heat and let cool slightly. Move cookies to a clean parchment and drizzle a little chocolate on each one. I usually place them in the refrigerator for a few minutes to firm up the chocolate quickly. Then remove and they’re ready to go!