Ugly But Good

Directions

1. 1
   Preheat oven to 350°F
2. 2
   Place almonds on baking sheet, and toast for 10 to 12 minutes, or until fragrant, stirring after 5 minutes of baking. Remove from oven, and let cool completely.
3. 3
   Reduce oven temperature to 300°F
4. 4
   Line baking sheet with parchment paper.
5. 5
   Combine toasted almonds and sugar in food processor fitted with metal blade, and pulse until coarsely chopped. Place mixture in large bowl.
6. 6
   Whisk egg whites with salt in separate bowl until stiff. Gently fold into almond mixture, adding vanilla and mini chips.
7. 7
   Drop batter by tablespoonfuls onto parchment paper, leaving at least 1 inch between mounds.
8. 8
   Use reverse side of parchment paper for next batch, and new paper for successive batches.
9. 9
   Bake for 25 minutes, or until lightly browned. Remove from oven, and set aside for 2 minutes. Using a spatula, remove cookies to wire rack to cool.