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    Chocolate Sparkle Cookies


    Source of Recipe


    Thomas Haas

    List of Ingredients




    1/2 pound semisweet chocolate
    3 T. butter, room temperature
    2 eggs
    1/3 C. sugar, plus more for rolling
    3/4 C. ground almonds
    Powdered sugar, for garnish

    Recipe



    Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.

    Remove from 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.

    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 baking sheet about 2 inches apart and immediately place in the oven.
    Bake until center of the cookie is no longer wet, 9 to 12 minutes.

    When slightly cool, lightly dust the cookie with powdered sugar.

    About 36 cookies.

 

 

 

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