Chocolate almond macaroons

I’ve mentioned a few times that I’m trying to use up a 3 pound can of sliced almonds. Even after this recipe, I’m only halfway through the can! Luckily I have a long list of almond recipes to try, it’s just a matter of finding the time to make them.

To be honest, I wasn’t expecting much with this one. The recipe caught my eye because it had a short ingredient list, didn’t require any grocery shopping, and made a fairly small yield (I wasn’t in the mood to bake 6 dozen cookies). It’s simply ground almonds mixed into a chocolate meringue.

The original recipe calls for making very small cookies, then sandwiching them together with chocolate. I decided to make my cookies a little bigger, using a tablespoon of dough rather than a teaspoon, and adding another few minutes to the bake time.

I was definitely surprised when I tasted these – they were really, really good. The outsides were crispy, and the insides were moist and fudgy. Even though there’s not much fat in recipe, the cookies tasted very rich and decadent from the cocoa powder. In fact, I thought making cookie sandwiches would be overkill, so instead I just drizzled some melted chocolate over the top.

I will definitely be making these again, probably sooner rather than later.