Chocolate-Almond Macaroons

Recipe View 5 mins Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 7 mins In a food processor, combine the almonds, sugar, cinnamon, and salt. Pulse until the almonds are very finely ground – almost to a flour-like consistency. Be careful not to over-process into almond butter. (7 minutes)

Recipe View 3 mins Separate one of the eggs. Add the egg white, the remaining whole egg, and the almond extract to the food processor. Process until the mixture comes together and forms a sticky dough. (3 minutes)

Recipe View 2 mins Transfer the dough to a medium bowl and gently fold in the chopped chocolate until evenly distributed. (2 minutes)

Recipe View 10 mins Lightly moisten your hands with water. Roll tablespoon-sized portions of the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each macaroon. Flatten each ball slightly to form 1/3-inch thick rounds. (10 minutes)

Recipe View 12 mins Bake for 10-12 minutes, or until the tops are lightly golden and the centers are still slightly soft to the touch. (12 minutes)

Recipe View 20 mins Remove the baking sheets from the oven and let the macaroons cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)