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Place egg whites in a medium bowl; let stand at room temperature for 30 minutes.
Preheat oven to 375°F. Line large baking sheets with foil or parchment paper. If using foil, lightly grease the foil; set aside. In a small bowl, combine almonds (or pecans), melted butter and vanilla; set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently stir in the almond mixture. Fold in the remaining flour until thoroughly combined.
For each cookie, drop 1 level tablespoon of the batter onto one of the prepared pans, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. (If necessary, coat the back of the spoon with cooking spray to prevent sticking.)
Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set. Cool cookies completely on pans; lift cookies off parchment paper or foil and place on wire racks.
Dip each cookie halfway into melted chocolate. Use a thin metal spatula to scrape chocolate to a thin, even layer on the cookie. Place cookie on a wax paper-lined baking sheet and let stand until chocolate is set (if necessary, place cookies in the refrigerator to set the chocolate). To store, place cookies in single layers between wax paper in an airtight container. Cover and seal. Store in the refrigerator for up to 3 days.