Low-Fat Chocolate Almond Cookies

• 3/4 cup almonds
• 1 lg. egg white
• 1/8 tsp. cream of tartar
• 1-1/4 cup powdered sugar
• 2 tbsp. unsweetened cocoa

1. In a blender or food processor, finely grind 1/2 cup almonds; set aside.
2. Whirl remaining almonds until coarsely chopped; set aside.
3. In a bowel, mix egg white, cream of tartar, powdered sugar, and cocoa.
4. Beat at high speed with a mixer until thick and smoothly blended.
5. Stir in ground and chopped almonds.
6. Oil and flour 2 nonstick baking sheets.
7. Drop dough in 1-1/2 tsp.
8. mounds 2-inches apart on pans.
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. Transfer cookies with a spatula to racks.
11. Serve or let cool and store airtight up to 3 days.

almonds, egg white, cream of tartar, powdered sugar, unsweetened cocoa

Taken from www.foodgeeks.com/recipes/1081 (may not work)