Ugly But Good

• 2 cups blanched almonds, plus extra
• blanched almond, if using (to garnish) (optional)
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 4 large egg whites, at room temperature
• salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup semisweet mini chocolate chips

1. Preheat oven to 350u0b0F
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. Reduce oven temperature to 300u0b0F
4. Line baking sheet with parchment paper.
5. Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
6. Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.
7. Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
8. Use reverse side of parchment paper for next batch, and new paper for successive batches.
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.

blanched almonds, blanched almond, sugar, sugar, egg whites, salt, vanilla, chocolate chips

Taken from www.food.com/recipe/ugly-but-good-285326 (may not work)