Ingredients
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1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds or 3/4 cup almond meal
powdered sugar, for garnish
Preparation
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Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
Remove from the heat.
Cut the butter into a few pieces and mix into the chocolate until melted.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
Fold in the chocolate-butter mixture.
Gently add the ground almonds.
Cover and refrigerate overnight.
Heat the oven to 325 degrees.
Line a baking sheet with parchment paper.
Use a cookie scoop to form the dough into 1-inch balls.
Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
When slightly cool, lightly dust the cookies with powdered sugar.
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