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.