Chocolate Almond Cookies (Print Version)

# Ingredients:

01 - 1 cup thinly sliced almonds
02 - 3 large egg whites
03 - 1 tablespoon grated orange rind (if you'd like)
04 - 1 teaspoon vanilla or almond flavoring
05 - 3 cups finely ground almond flour (make sure it's not almond meal)
06 - 1/2 cup mini chocolate chips
07 - A pinch of salt
08 - 1 teaspoon baking powder
09 - ¾ cup regular sugar
10 - Powdered sugar, for sprinkling

# Instructions:

01 - Set your oven to 350°F and let it warm up.
02 - Cover your baking tray with parchment paper and leave it nearby.
03 - Combine almond flour, baking powder, sugar, a little salt, and orange zest in a mixing bowl. Leave it aside for now.
04 - Grab a separate bowl and use a mixer to beat the egg whites with the vanilla until they get thick and fluffy.
05 - Little by little, fold the dry mix into the whipped egg whites using a spatula. You'll end up with a sticky dough.
06 - Carefully fold the chocolate chips into the dough so they're spread out evenly.
07 - Spread the sliced almonds on a plate. Use a cookie scoop to grab dough, drop it on the almond bits, and gently roll it around until covered.
08 - Bake them in the middle of the oven for about 15–20 minutes. Check for slightly golden edges while the centers stay light.
09 - Leave the cookies on the tray for 10 minutes, then move them to a wire rack to sit another 10 minutes.
10 - Sprinkle with powdered sugar, then dig in!

# Notes:

01 - Keep these cookies in a sealed container at room temperature for up to a week, or stash them in the freezer for up to 3 months.
02 - You can switch orange zest for lemon zest, or skip the zest and chocolate chips to change things up.

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