Description

These cookies are the best! They are nutty, sweet, crunchy and chewy. You don't have to be Italian to make or enjoy them!

Ingredients

• 8 oz. almond paste (NOT marzipan or almond cake filling)
• 2/3 cu. sugar
• 2 egg whites
• 1/4 cu. sliced almonds
• 1/2 cu. bittersweet or semi- sweet chocolate chips

Steps

1. In the bowl of a food processor, break up the almond paste using the pulse feature for a few seconds at a time, scraping the sides as needed, into fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.
2. In a mixing bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites, making sure the mixture is well-combined. Chill the dough in the refrigerator for at least one hour.
3. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.