2 cups whole almonds, toasted (9½ oz)
1 cup sugar
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1 egg white
¾ cup finely chopped bittersweet or semisweet chocolate (chop, then measure)
Preheat oven to 350o. Line two sheet pans with parchment paper. Grease paper lighly with oil.
Place the almonds, sugar, cinnamon and salt in a food processor bowl fitted with the metal “S” blade. Grind until finely ground. Add egg and egg white and process until mixture holds together. Transfer to a bowl and stir in chopped chocolate by hand.
Using a small metal scoop, scoop 1" balls and place on sheet pan. Flatten to
1/3 inch thick rounds.
Bake macaroons until tops puff and centers are still soft, about 12 minutes. Do not overbake.
Place on cooling rack to cool completely. Store in an airtight container. Can be frozen. Yield: 24 macaroons