I have always loved chocolate-almond cookies, but some are better than others. To me, the ideal has these qualities:
- It’s not too sweet; in fact, it’s mostly bitter. Bitter, as in barely sweetened chocolate.
- It’s both crisp and chewy.
- It doesn’t use almond paste, which is never around when you need it, costs too much, and usually negates #1.
These babies fit the bill. They’re kind of macaroon/meringue things, based on just a few key ingredients: egg whites (make custard, or ice cream, with the yolks), ground or chopped almonds (I like them sort of coarse), sugar, and cocoa powder. They’re a little bitter, chewy, and crisp. Unbelievable.
The variations are pretty great as well. But I love the dark, distinctive look of these, and that they’re like nothing else. Only downside is that they don’t keep very well; but that usually isn’t an issue.