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Ingredientes
- 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
Direcciones
- Position rack in center of oven and preheat to 350F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour.
- Finely grind almonds, sugar, cinnamon and salt in processor. Add in egg, egg white and almond extract and process till mix holds together. Transfer to bowl. Stir in chocolate.
- Using moistened hands, roll mix into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons till tops puff and centers are still soft, about 12 min.
- Transfer to rack and cold completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)
- Makes 25.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 1648 | |
| Calories from Fat 606 | 37% |
| Total Fat 71.24g | 89% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.02g | |
| Cholesterol 625mg | 208% |
| Sodium 499mg | 21% |
| Potassium 1013mg | 29% |
| Total Carbs 226.55g | 60% |
| Dietary Fiber 14.3g | 48% |
| Sugars 205.56g | 137% |
| Protein 42.9g | 69% |
