Look at that, we survived another week.
and for that, I say we deserve a cookie. or five…
Typically I fill these with an apricot or berry preserve, which to me tastes almost like a breakfast cookie. It’s a very simple cookie.
I decided to liven it up with some chocolate. Personally, the darker the better. Even with chocolate, I’d still eat these for breakfast, but maybe after my smoothie. Less guilt that way.
These would be a great addition to your table or perhaps the perfect treat for a rainy day.
What on your cooking or baking agenda this weekend?
Happy Good Friday and Easter weekend!
Almond Cookies with Dark Chocolate Filling
- 3 cups almond meal
- 3/4 cup turbinado sugar – or light brown sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup dark or milk chocolate – chips, bars, squares, etc.
Optional – I’ve also filled the cookies with berry preserves & it’s delicious.
Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
In a large bowl, mix together almond meal, sugar, and salt. Add in egg whites, vanilla and almond extract; mix until a ball forms.
With a small ice cream scoop [or wet hands], scoop about a tablespoons of the dough into little balls. Place on prepared baking sheet(s) and flatten slightly with your finger tips or palm of your hand. Use the bottom of a 1/8 or 1/4 teaspoon to make an indentation in the center of each cookie.
Bake about 15-18 minutes or until light golden. Remove and let cool about 5 minutes, then transfer to a wire rack.
Meanwhile, melt chocolate [or warm jam] over low heat or in microwave until it’s easy to spoon. Carefully, spoon the chocolate or jam filling into each cookie. Let set for about 5 minutes and then enjoy!
Makes about 24
*gluten-free *dairy-free – depending on chocolate
Adapted by Martha Stewart
April 6 2012