Low-Fat Chocolate Almond Cookies

1. 1

   In a blender or food processor, finely grind 1/2 cup almonds; set aside.

2. 2

   Whirl remaining almonds until coarsely chopped; set aside.

3. 3

   In a bowel, mix egg white, cream of tartar, powdered sugar, and cocoa.

4. 4

   Beat at high speed with a mixer until thick and smoothly blended.

5. 5

   Stir in ground and chopped almonds.

6. 6

   Oil and flour 2 nonstick baking sheets.

7. 7

   Drop dough in 1-1/2 tsp.

8. 8

   mounds 2-inches apart on pans.

9. 9

   Bake in a 375F oven until cookies are crisp outside but still soft inside, 10 to 12 minutes; switch pan positions after 5 minutes.

10. 10

    Transfer cookies with a spatula to racks.

11. 11

    Serve or let cool and store airtight up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.