Chocolate-Almond Crinkle Cookies

It’s time for Christmas cookie swaps, office holiday parties, and cute plates of cookies to pass out to the neighbors.

I enjoy my tradition of baking various flavors of shortbread cookies, but I also like to explore new ideas. Recently, I’ve been working on another cookie recipe made with almond flour. I enjoy baking with it for a different texture and flavor. But as an added benefit, since almond flour takes the place of wheat flour, these cookies are gluten-free.

Hand-beaten egg whites keep this cookie light and chewy. The recipe is super easy to whip up. And I can easily mix it by hand.

I add a touch of instant espresso powder to intensify the chocolate flavor, but it’s completely optional. The raw cookie dough gets rolled in sugar to provide a crisp, crunchy coating for the chewy center.

Intense chocolate and the mild almond flavor are a combination we just can’t go wrong with. I’m counting on friends and neighbors enjoying these during the holidays, and so far, so good, they have rave reviews.

Clip this recipe and stick it on the fridge for quick reference. Or if you are an online reader, keep a copy bookmarked to go back to.

Enjoy your holiday baking, and enjoy food made fresh!

Chocolate-Almond Crinkle Cookies

4 egg whites 2½ cups almond flour 1-1/3 cups granulated sugar, plus 1/4 cup for rolling ¼ cup cocoa powder 1 tablespoon instant espresso powder, optional ½ teaspoon salt 1½ teaspoons vanilla extract 4 ounces dark chocolate, finely chopped Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, lightly beat eggs whites with a whisk until they start to foam. Set aside.

In a medium mixing bowl, add almond flour, 1-1/3 cup sugar, cocoa, expresso powder, (if using) and salt. Stir until evenly combined.

Add vanilla to the egg whites and lightly whisk to combine. Pour the mixture into the dry ingredients, stirring until completely incorporated. Add chopped chocolate and stir until evenly distributed.

Place ¼ cup sugar into a small, shallow dish. Place 2 tablespoon-size scoops of dough in the sugar and roll, forming balls. Place the sugar-coated dough balls onto the prepared baking sheets, 2 inches apart.

Bake in preheated oven for 13 to 15 minutes. Let cool and store in an airtight container. Makes 2 dozen.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.