Gluten Free Chocolate Volcano Cookies

Via Dorie Greenspan Baking from my Home to Yours - Isabelle

260 g (2 cups) blanched almonds, coarsely chopped

2 large egg whites at room temperature

150 g (3/4 cup) sugar

30 ml (2 tbsp) instant espresso powder

Preheat the oven to 350°F (180°C).

Line two baking sheets with parchment or silicone mats.

Spread the chopped almonds out on of the baking sheets and toast the nuts in the oven, 10 minutes.

When the nuts are toasted, remove them from the baking sheet and cool the sheet.

Put all the ingredients, including the nuts, in a microwave safe bowl.

Heat at full power about 1 minute.

Drop the batter by slightly rounded teaspoonfuls onto the baking sheets, leaving about an inch of space between the mounds.

Bake the cookies for about 20 minutes, rotating the pans. When properly baked, the cookies will be puffed, cratered, shiny and dry.

Remove the cookies from the oven and let them remain on the sheets for 5 minutes before gently prying them from the liners and transferring them to racks to cool to room temperature.

Bon Appétit!