Double Chocolate Almond Cookies

• 1 cup slivered almonds, toasted
• 1 1/2 cups bittersweeet chocolate chips
• 4 large egg whites
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder

1. Adjust rack to center of oven; preheat oven to 350u0b0F. Place the almonds in a food processor and pulse until coarsely ground.
2. Melt 1 cup of chocolate chips in bowl in microwave, stirring occasionally, about 2 minutes. Cool slightly.
3. Add salt to egg whites and whip using an electric mixer. Gradually beat in the sugar until soft peaks begin to form. Add vanilla and beat to stiff peak. Using a spatula, fold in cocoa powder and melted chocolate to the whipped egg whites and then fold in the ground almonds and remaining 1/2 cup chocolate chips.
4. Place rounded tablespoonfuls of dough, about the size of a walnut, spacing 2 inches apart onto baking sheet lined with parchment paper or silicone pastry mat. Bake until puffed and tops start to crack, about 12-15 minutes. Cool on sheet on rack for 10 minutes. Transfer to rack and cool.

slivered almonds, bittersweeet chocolate chips, egg whites, salt, powdered sugar, vanilla, cocoa

Taken from food52.com/recipes/1243-double-chocolate-almond-cookies (may not work)