Chewy, Crispy Flourless Almond Cookies

Preheat oven to 350 degrees F. Pulse one cup of almonds in a food processor until coarsely ground.

Toast the almond bits on the stove top over low heat for a few minutes, until fragrant and set aside.

In a mixing bowl, whisk together egg whites, sugar, and almond extract.

Once cooled, add in the roasted almonds and whisk together. The batter will be thin and runny.

Line a cookie sheet with parchment paper and gently spoon the batter onto the paper. Leave 2 inches between cookies.

Bake for 13 minutes until golden brown. Remove from oven and allow to cool slightly on the pan. Gently remove from the parchment paper and transfer to a rack to cool. The cookies are a bit tricky to get off the paper, it’s best to use a spatula to do this.

Cool completely and serve.