Ground almonds and chocolate put a new spin on an old favorite.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

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  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.

  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.

  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.

  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

266.3 calories; 6.8 g protein; 27.4 g carbohydrates; 31 mg cholesterol; 36.1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2003
This was the best almond macaroon recipe I found! I made them as part of my French display on Bordeaux at Foreign Language Day and by the end there was only one left. It was hard keeping my family away from them- they loved the almond taste. I left out the chocolate (because it didn't seem very French) which was fine. Make sure you use wax paper or similar or else the bottoms get a bit too dark. This was a wonderful recipe I highly recommend it. Bon app! Read More
(7)

Most helpful critical review

Rating: 2 stars
11/30/2005
My cookies turned out very flat. They have a chewy texture but the chocolate was a little over-powering. I think I was looking for more of the almond flavor than the chocolate. I will try this recipe without choco-chips next time. Read More
(3)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/14/2003
This was the best almond macaroon recipe I found! I made them as part of my French display on Bordeaux at Foreign Language Day and by the end there was only one left. It was hard keeping my family away from them- they loved the almond taste. I left out the chocolate (because it didn't seem very French) which was fine. Make sure you use wax paper or similar or else the bottoms get a bit too dark. This was a wonderful recipe I highly recommend it. Bon app! Read More
(7)
Rating: 5 stars
01/14/2003
This was the best almond macaroon recipe I found! I made them as part of my French display on Bordeaux at Foreign Language Day and by the end there was only one left. It was hard keeping my family away from them- they loved the almond taste. I left out the chocolate (because it didn't seem very French) which was fine. Make sure you use wax paper or similar or else the bottoms get a bit too dark. This was a wonderful recipe I highly recommend it. Bon app! Read More
(7)
Rating: 5 stars
02/24/2009
WOW I AM SO GLAD I TRIED THIS RECIPE EVEN THOUGH THE RATING WAS A FOUR. IT WAS A HUUUGE HIT WITH THE WHOLE FAMILY! I DID NOT HAVE WHOLE ALMONDS SO ESTIMATED AND USED 1 3/4 CUPS OF GROUND ALMONDS INSTEAD. STILL MIXED THE WHOLE THING IN A FOOD PROCESSOR. USED CHOCOLATE CHIPS INSTEAD OF CHOPPED CHOCOLATE. THE BATTER CAME OUT REALLY PASTY AND STICKY WHICH WAS VERY SIMILAR TO MY DAD'S ALMOND COOKIE RECIPE. SO I WORKED WITH IT AS IS. USED A MINI ICE CREAM SCOOP AND PLACED ON A PARCHMINT PAPER LINED COOKIE SHEET. DID NOT PRESS THEM DOWN THEY FLATTENED PERFECTLY IN THE OVEN. THESE WERE SOOOOOOOOOOO GOOOOOOOOOOOD!!!!!!! ONE OF THE FEW RECIPES THAT I WILL HAVE TO REPEAT MANY TIMES! Read More
(6)
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Rating: 5 stars
01/14/2003
I was on a wheat-free diet for a while and really missed cookies--wish I'd had these gems! They are scrumptious and with a food processor a snap to make. Gave a batch as a gift to a friend who's off wheat and she just adored them. Read More
(4)
Rating: 2 stars
11/29/2005
My cookies turned out very flat. They have a chewy texture but the chocolate was a little over-powering. I think I was looking for more of the almond flavor than the chocolate. I will try this recipe without choco-chips next time. Read More
(3)
Rating: 5 stars
11/30/2010
Perfect chewy lttle cookie left out chocolate. Used 2 cups almond meal so didn't have to grind them.simply stired everything in bowl then used mini ice cream scoop to scoop and shape. Very easy thanks for recipe! Read More
(3)
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Rating: 4 stars
01/15/2006
These aren't really macaroons per se. That's not to say they're not delicious! I bought a large chunk of dark chocolate and shaved that so that it melted more in the oven. I didn't have any paper to put on the pan so I just greased it heavily and made the cookies very small. Then I put chocolate frosting between them (which melted when they were warm--it was amazing). Very good and quick recipe! Read More
(2)
Rating: 5 stars
12/21/2018
Love this one Read More
Rating: 4 stars
02/04/2019
I cut the recipe in half and used 1 egg. I also had ground almonds on hand so I wasn't sure how many cups ground would be 1 cup of whole almonds. After doing a little research online I ended up using 1-1/4 cups ground almonds (for the half recipe that I was making). Not sure if this is correct but they did turn out pretty good. These are kind of a chewy sticky cookie - but they are very tasty! Not sure I'd call them a macaroon (because they really don't have that "puff" factor) but they are chewy like a macaroon. Overall I'm glad that I found this recipe to use of the ground almonds that I had on hand. Thanks for sharing the recipe! Read More
Rating: 5 stars
05/13/2010
Delicious and easy to make! I took them to a potluck and several people wanted the recipe! Read More