The name says it all--Ugly, but good. These almond and chocolate cookies are lumpy and irregular in shape.

Ingredients

• 2 cups slivered almonds
• whole almonds for garnish
• 1 cup plus 2 Tbs sugar
• 4 large egg whites at room temperature
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1/2 cup semi-sweet chocolate chips
• parchment paper for baking

Directions

1. Place almonds on baking sheet, and toast for 10 to 12 minutes at 350F.
2. Remove the almonds from the oven and let them cool completely.
3. Reduce oven temperature to 300F.
4. In a food process with the metal blade in place the toasted almonds and sugar, and pulse until the almonds are coarsely chopped.
5. Place the egg whites and salt in a mixing bowl.
6. Whisk until foamy.
7. Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
8. Gently fold the almond mixture and mini chips into the egg whites.
9. Line baking sheets with parchment paper.
10. Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
11. Top each cookie with a whole almond.
12. Bake the cookies for 25 minutes or until lightly browned.
13. Remove cookies from the oven and set aside for 2 minutes.
14. Use a spatula to remove the cookies to a wire rack to cool.

Note: A great alternative is to add a 1/2 tsp espresso coffee instead of vanilla extract.
To properly whisk eggs the bowl and beaters must be totally grease and oil free.
When incorporating the almonds into the egg whites I like to use a spatuala instead of a spoon. The thin spatula helps to prevent deflating the egg whites.