Sugar and egg whites make this rich, fudgy cookie crisp and glossy on the outside and nice and chewy when you bite into it. It’s simple and endlessly adaptable.

Flourless Chocolate Almond Cookies

Yield: 3 to 4 dozen Time: About 45 minutes
3 cups confectioners’ sugar, plus more for dusting
1/2 cup cocoa powder
1/2 teaspoon salt
5 egg whites at room temperature
1 teaspoon vanilla extract
3 1/2 cups almonds, toasted and finely chopped

1. Heat the oven to 350 degrees. Whisk together the sugar, cocoa, and salt in a medium bowl.
2. Whisk the egg whites in a large bowl until foamy; add the vanilla and beat for another minute. Gradually add the nuts and the sugar mixture, stirring until a loose, sticky dough forms.
3. Line baking sheets with parchment paper, since these cookies can be very sticky. Use a spoon to drop tablespoon-size mounds of dough onto the sheets about 3 inches apart; keep the cookies small, as the dough spreads quite a bit. Bake until hardened on the outside, 20 to 25 minutes. Cool the cookies completely on the sheets, then remove with a spatula. Dust with confectioners’ sugar before serving if you like. These will keep in an airtight container for up to 3 days.