Preheat oven to 325 degrees farenheit. Line a baking sheet with parchment paper.
Whisk the egg whites and granulated sugar together until very frothy and opaque, about 3 to 4 minutes. Stir in the brewed coffee and almond extract.
Combine the almond flour, cocoa powder and sea salt in a bowl and whisk together. Add the flour mixture to the egg white mixture and stir until a thick, sticky dough forms.
Refrigerate for at least 30 minutes and up to overnight to firm up. Set aside 2 separate bowls, one for the superfine sugar and one for the confectioners’ sugar.
Using a tablespoon measure or #60 scooper, scoop balls of dough. Drop the dough balls individually into the superfine sugar, rolling it to coat all sides. Drop the dough balls into the confectioner’s sugar and coat all sides. Transfer the dough balls to the baking sheet.
Bake for 18 to 20 minutes or until the cookies are slightly cracked on top and lightly browned underneath. Remove from the oven and cool on the pan for 5 minutes. Transfer to a wire baking rack to cool completely. Store in an airtight container, at room temperature, for up to 1 week.
This cookie bakes like a crinkle cookie with a rich flavor of almond and chocolate. It is a little crisp on the outside but soft on the inside.
Preheat oven to 325 degrees farenheit. Line a baking sheet with parchment paper.
Whisk the egg whites and granulated sugar together until very frothy and opaque, about 3 to 4 minutes. Stir in the brewed coffee and almond extract.
Combine the almond flour, cocoa powder and sea salt in a bowl and whisk together. Add the flour mixture to the egg white mixture and stir until a thick, sticky dough forms.
Refrigerate for at least 30 minutes and up to overnight to firm up. Set aside 2 separate bowls, one for the superfine sugar and one for the confectioners’ sugar.
Using a tablespoon measure or #60 scooper, scoop balls of dough. Drop the dough balls individually into the superfine sugar, rolling it to coat all sides. Drop the dough balls into the confectioner’s sugar and coat all sides. Transfer the dough balls to the baking sheet.
Bake for 18 to 20 minutes or until the cookies are slightly cracked on top and lightly browned underneath. Remove from the oven and cool on the pan for 5 minutes. Transfer to a wire baking rack to cool completely. Store in an airtight container, at room temperature, for up to 1 week.
This cookie bakes like a crinkle cookie with a rich flavor of almond and chocolate. It is a little crisp on the outside but soft on the inside.
