Ugly But Good - cooking recipe

Ingredients

2 cups blanched almonds, plus extra
blanched almond, if using (to garnish) (optional)
1 cup granulated sugar
2 tablespoons granulated sugar
4 large egg whites, at room temperature
salt
1/2 teaspoon pure vanilla extract
1/2 cup semisweet mini chocolate chips

Preparation

Preheat oven to 350\u00b0F
Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.
Reduce oven temperature to 300\u00b0F
Line baking sheet with parchment paper.
Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.
Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
Use reverse side of parchment paper for next batch, and new paper for successive batches.
Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.