Almond Chocolate Macaroons Recipe

• 2 c. Whole almonds, toasted (about 9 1/2 ounces)
• 1 c. Sugar
• 1/4 tsp Grnd cinnamon
• 1/8 tsp Salt
• 1 lrg Egg
• 2 lrg Egg white
• 1/4 tsp Almond extract
• 3/4 c. Finely minced bittersweet, (not unsweetened) or possibly semisweet chocolate

1. Position rack in center of oven and preheat to 350F.
2. Line 2 heavy large baking sheets with foil.
3. Butter foil and dust with flour.
4. Finely grind almonds, sugar, cinnamon and salt in processor.
5. Add in egg, egg white and almond extract and process till mix holds together.
6. Transfer to bowl.
7. Stir in chocolate.
8. Using moistened hands, roll mix into 1-inch balls and place on prepared sheets.
9. Flatten to 1/3-inch thick rounds.
10. Bake macaroons till tops puff and centers are still soft, about 12 min.
11. Transfer to rack and cold completely.
12. Store in airtight container at room temperature.
13. (Can be prepared 3 days ahead.)
14. Makes 25.

almonds, sugar, cinnamon, salt, egg, egg, bittersweet

Taken from cookeatshare.com/recipes/almond-chocolate-macaroons-63663 (may not work)