Chocolate Almond Macaroons

Preheat the oven to 300°F.

Spread the sliced almonds evenly on a sheet pan and toast for 10 minutes, checking often to make sure the nuts aren't burning.

Remove from oven.

When nuts are cool, grind them finely in a food processor and set aside.

Gently melt the semisweet chocolate pieces in the top bowl of a double boiler.

Whisk thoroughly when melted, and set aside.

In a mixing bowl, whip the egg whites until soft peaks form when the beater is lifted.

Slowly pour in the sugar and the vanilla and almond extracts.

Continue beating until stiff peaks form, and the egg whites are thick and sticky.

Use a spatula to gently fold one-half of the egg whites into the chocolate mixture.

When just combined, carefully fold in one-half of the ground almonds. Repeat the process ending with the ground almonds.

Gently scoop rounded tablespoons of batter into mounds about 2 inches across, evenly spaced, onto 2 parchment paper-lined baking sheets.

Bake on racks in the middle of the oven for 30 minutes.

After 15 minutes, switch the baking sheets in the oven for even baking. Immediately transfer cookies to a wire rack to cool.