1/2 pound (8 oz/226 grams) semisweet chocolate, chopped into small pieces
3 tbsp. butter
1/3 cup granulated sugar, plus extra for rolling cookies in
3/4 cup almonds, finely ground
Powdered sugar, for garnish (optional)
1). Chop chocolate into small pieces and melt in a small saucepan on low heat, or place chocolate pieces in the top of a double boiler and melt on low heat. Mix in butter. Set aside.
2). In a separate bowl; beat the eggs. Gradually add the 1/3 cup granulated sugar to the beaten eggs until ribbons form. Fold into chocolate-butter mixture. Add ground almonds.
3). Cover and refrigerate overnight.
4). Preheat oven to 325 degrees F (160 C). Line a cookie sheet with parchment paper.
5). Remove mixture from refrigerator and form into 1-inch balls. Roll each cookie in the extra granulated sugar. Flatten out the balls just a little, and place on parchment paper lined cookie sheet.
6). Bake cookies in preheated 325 degree F (160 C) oven until the middle of the cookie is no longer wet, 9 to 12 minutes. Let cookies cool for a few minutes before removing from pan. When cool, dust with just a little bit of powdered sugar if desired.
Makes approximately 3 dozen cookies.
Source: A good friend
Submitted By: Pat Wynn
Date: February 23, 2003-Revised on March 11, 2004