Follow these steps for perfect results
semisweet chocolate
chopped
butter
room temperature
eggs
sugar
ground almonds
powdered sugar
for garnish
Melt the chocolate in a double boiler over simmering water.
Remove the melted chocolate from the heat.
Add the butter to the melted chocolate and mix until melted and smooth.
In a separate bowl, beat the eggs with an electric mixer, gradually adding the sugar until ribbons form.
Fold the chocolate-butter mixture into the egg mixture.
Gently fold in the ground almonds.
Cover the dough and refrigerate overnight.
Preheat the oven to 325 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Use a cookie scoop to form the dough into 1-inch balls.
Roll the dough balls in granulated sugar.
Place the sugar-coated balls on the baking sheet about 2 inches apart.
Bake until the center of the cookies is no longer wet, approximately 9 to 12 minutes.
Let the cookies cool slightly on the baking sheet.
Lightly dust the cookies with powdered sugar before serving.
Expert advice for the best results
For a more intense chocolate flavor, use dark chocolate.
Ensure the butter is at room temperature for easier mixing.
Chilling the dough is crucial for preventing the cookies from spreading too much.
Dusting with powdered sugar is optional but adds a nice touch.
Everything you need to know before you start
15 minutes
Dough can be made several days in advance and stored in the refrigerator.
Arrange cookies artfully on a dessert plate or stack them in a rustic manner.
Serve with a glass of milk or a scoop of vanilla ice cream.
Pair with a cup of coffee or tea.
The bitterness of espresso complements the sweetness of the cookies.
Discover the story behind this recipe
A popular holiday treat and a common offering at bake sales.
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