Every Christmas my family always makes a beautiful spread of German cookies and treats and these ones have always been my favorite. They are made with only 4 ingredients: egg whites, almonds, chocolate, and sugar. They are super light and amazingly chewy once you bite into them. It’s like a crunchy, chewy chocolatey marshmallow brownie cookie. These cookies have a special place in my heart, so I hope you give them a try and share them with loved ones 🙂
This recipe is from an old German cookbook (“Das Neue Große Kiehnle Kochbuch”) that my mother got from her mother.
Servings 40 small cookies
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 4 egg whites
- 225 grams cane sugar (1 cup)
- 250 grams raw almonds (1 ½ cups), ground*
- 125 grams unsweetened baking chocolate, grated**
- *Use a food processor to grind your almonds into a coarse meal. You want little tiny chunks (not as fine as almond meal or flour).
- *The measurement is for 1 1/2 cups whole almonds (not 1 1/2 cups of ground almonds).
- **Use the grater attachment on your food processor to grate the chocolate. Any chunks leftover you can just chop up by hand.
Instructions
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, add the egg whites and use an electric beater to beat on high until they are stiff, like snow (about 2-3 minutes). Slowly add in the sugar and beat for 2 more minutes.
- Add the almonds and chocolate to the bowl and use a rubber spatula to gently fold them in until fully incorporated. Using a heaping spoonful or small cookie scoop, make little piles of the batter onto the baking sheet (about 1-inch apart, they spread a little bit). Bake for 15 minutes, or until the edges are set and the bottom starts to turn slightly golden. If you prefer a crunchier cookie, cook until it turns a deeper golden brown.
- Remove from the oven and transfer to a cooling rack. The cookies will firm up once cooled.
- Repeat with remaining batter. Store in an airtight container for up to 10 days.
Items you can prep ahead (optional)
- Grind up your almonds
- Grate your chocolate
- Make cookies!
Substitutions:
- Don’t mess with a classic!
Storage:
- Store leftovers in an airtight container at room temperature for up to 7 days
Leftovers + Repurposing:
- X
Servings 40 small cookies Prep Time 10 minutes Cook Time 30 minutes Ingredients
- 4 egg whites
- 225 grams cane sugar (1 cup)
- 250 grams raw almonds (1 ½ cups), ground*
- 125 grams unsweetened baking chocolate, grated**
- *Use a food processor to grind your almonds into a coarse meal. You want little tiny chunks (not as fine as almond meal or flour).
- *The measurement is for 1 1/2 cups whole almonds (not 1 1/2 cups of ground almonds).
- **Use the grater attachment on your food processor to grate the chocolate. Any chunks leftover you can just chop up by hand.
Instructions
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, add the egg whites and use an electric beater to beat on high until they are stiff, like snow (about 2-3 minutes). Slowly add in the sugar and beat for 2 more minutes.
- Add the almonds and chocolate to the bowl and use a rubber spatula to gently fold them in until fully incorporated. Using a heaping spoonful or small cookie scoop, make little piles of the batter onto the baking sheet (about 1-inch apart, they spread a little bit). Bake for 15 minutes, or until the edges are set and the bottom starts to turn slightly golden. If you prefer a crunchier cookie, cook until it turns a deeper golden brown.
- Remove from the oven and transfer to a cooling rack. The cookies will firm up once cooled.
- Repeat with remaining batter. Store in an airtight container for up to 10 days.
Items you can prep ahead (optional)
- Grind up your almonds
- Grate your chocolate
- Make cookies!
Substitutions:
- Don’t mess with a classic!
Storage:
- Store leftovers in an airtight container at room temperature for up to 7 days
Leftovers + Repurposing:
- X
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