Ugly But Good

1. 1

   Preheat oven to 350u00b0F

2. 2

   Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.

3. 3

   Reduce oven temperature to 300u00b0F

4. 4

   Line baking sheet with parchment paper.

5. 5

   Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.

6. 6

   Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.

7. 7

   Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.

8. 8

   Use reverse side of parchment paper for next batch, and new paper for successive batches.

9. 9

   Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.

* Per serving · 4 servings · Values may vary.

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