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Preheat oven to 350°F. Line two large baking sheets with parchment paper or coat with cooking spray. In a food processor, combine whole almonds and sugar; cover and process until finely ground. Add egg whites and almond extract (or vanilla extract). Cover and process until well mixed.
Using a well-rounded measuring teaspoonful of the almond mixture for each cookie, shape into a crescent shape or ball. Place 1 inch apart on prepared baking sheets. Place an almond slice atop each cookie.
Bake for 10 to 12 minutes or just until cookies are starting to brown on the tops. Transfer to wire racks; let cool. If desired, place the warm melted chocolate in a resealable plastic bag. Seal bag; cut a small hole in one corner. Drizzle tops of cookies with melted chocolate.