German Chocolate Almond Cookies (Schokoladenbrötchen)

Prep Time 10

Cook Time 30

Servings small cookies

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.

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.

Substitutions: