Espresso Almond Chocolate Bites

This was one of those recipe that when I first saw it and I just want to make it. It looks so good at Deborah’s site Italian Food Forever. In Deborah’s recipe she put espresso bean on the cookie, I substituted it with chocolate chunk instead since I don’t have any espresso bean, but it turned out pretty good. However, next time I will probably try it out with espresso bean to see the differences in taste. I am sure it will be wonderful.

Ingredients:

3 cups almond meal

3/4 cup organic cane sugar

3 egg whites (lightly beaten)

1 tbsp instant espresso coffee

3 tsp boiling water

chocolate chunks

Directions:

1. Preheat oven to 350 degrees F. and grease baking sheet.

2. Mix the coffee in a small bowl with 3 tsp boiling water.

3. In a bowl, mix together the almond meal, coffee, sugar, and egg whites to form a paste.

4. Next, roll the espresso almond mixture into 1 1/2 inch balls and place on baking sheets, topping each one with a piece of chocolate chunk.

5.  Bake the cookies in the oven for 20 minutes or until firm to the touch.

6. Let the cookies cool down before serving.

Espresso Almond Chocolate Bites

Yield: 6 Servings

Ingredients:

3 cups almond meal

3/4 cup organic cane sugar

3 egg whites (lightly beaten)

1 tbsp instant espresso coffee

3 tsp boiling water

chocolate chunks

Directions:

1. Preheat oven to 350 degrees F. and grease baking sheet.

2. Mix the coffee in a small bowl with 3 tsp boiling water.

3. In a bowl, mix together the almond meal, coffee, sugar, and egg whites to form a paste.

4. Next, roll the espresso almond mixture into 1 1/2 inch balls and place on baking sheets, topping each one with a piece of chocolate chunk.

5. Bake the cookies in the oven for 20 minutes or until firm to the touch.

6. Let the cookies cool down before serving.