Chocolate Amaretti

An SB safe cookie! These are not very crispy. More slightly soft and chewy.

Egg whites 2 large whites
Cream of tartar A pinch
Granulated splenda ¼ cup
Almond flour 2/3 cup
Cocoa Powder 2Tbsp
Vanilla extract ½ tsp
Almond extract ½ tsp

* Preheat your oven to 325 degrees Fahrenheit, and line cookie sheets with parchment paper.
* Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form.
* Slowly mix in sugar and continue beating until stiff peaks form.
* Gently fold in almond flour, cocoa powder, vanilla and almond extract.
* Spoon cookie mixture into a pastry bag fitted with a ½ inch round or star tip.
* Pipe 1½ inch domes onto parchment-lined cookie sheets, spacing 1 inch apart. Alternatively, you could also drop dough onto cookie sheets using two tablespoons.
* Bake for 10 - 12 minutes or until firm to touch. Move parchment paper with cookies on it to wire racks to cool completely.

This recipe makes about 10 little bite size cookies.