Gluten Free Italian Almond Cookies with Chocolate Drizzle

In the bowl of a food processor, break up the almond paste, pulsing for a few seconds at a time. Scrape the sides as needed until the paste resembles fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.

In a mixing bowl, beat egg whites until stiff peaks form. Fold almond mixture into egg whites until mixture is well-combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325°F. Line a large baking sheet with silicone baking mats or parchment paper.

Drop dough by the teaspoon onto the baking sheet. Press 5 sliced almonds on top of each cookie in a starburst design, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until cookies are just barely browned at the edge. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Place chocolate chips in a glass dish and melt in the microwave for 30-60 seconds at a time at 50 percent power. Stir in intervals. Drizzle chocolate over the cookies using the tip of a spoon. Place on a parchment-lined tray and chill until firm.