Chewy Almond-Cocoa Cookies

• 5.4 ounces almond meal flour (about 1 1/2 cups)
• 2/3 cup sugar, divided
• 1 tablespoon unsweetened cocoa
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• 2 tablespoons sliced almonds

1. Preheat oven to 325u0b0.
2. Combine almond flour, 1/3 cup sugar, and cocoa in a medium bowl; stir well with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in almond extract. Sprinkle flour mixture over egg white mixture; fold in.
4. Spoon mixture into a pastry bag fitted with a 1/4-inch round tip. Pipe 53 (1 1/2-inch-round) mounds 1 inch apart onto baking sheets lined with parchment paper. Gently press an almond slice into top of each cookie. Bake at 325u0b0 for 12 to 15 minutes or until edges of cookies are crisp. Cool 10 minutes on pans. Remove cookies from pans; cool on wire racks.

sugar, unsweetened cocoa, egg whites, cream of tartar, almond extract, almonds

Taken from www.myrecipes.com/recipe/chewy-almond-cocoa-cookies (may not work)